• 19 Ratings

Stuff mini bell peppers with herb-laced cream cheese for a showy spring appetizer that blooms with flavor.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl beat cream cheese, butter, garlic, Parmesan, lemon juice, and Italian seasoning with a mixer on medium until fluffy. Fold in dill and chives. Season to taste with salt and pepper. Transfer cream cheese mixture to a piping bag or a quart-size resealable plastic bag. Set aside.

  • Using a paring knife, cut toward the stem end of each pepper to split it, cutting about 3/4 of the way to to the stem end. Turn and make another cut, creating the "petals". Remove seeds, if desired. Snip 1/2" off the tip of piping bag. Carefully pipe about 2 tablespoons of the cream cheese mixture into each pepper.

  • Transfer filled peppers to a platter. If desired, arrange with green onions to look like a bouquet of flowers.

Nutrition Facts

147 calories; 15 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 40 mg cholesterol; 185 mg sodium. 107 mg potassium; 3 g carbohydrates; 1 g fiber; 2 g sugar; 2 g protein; 0 g trans fatty acid; 627 IU vitamin a; 35 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 33 mg calcium; 0 mg iron;


19 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1