Mini Pepper Tulips
Stuff mini bell peppers with herb-laced cream cheese for a showy spring appetizer that blooms with flavor.
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Mini Pepper Tulips
Directions
- 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 (Mini Pepper Tulips)
- Per serving:
- 147 kcal ,
- 15 g fat
- (9 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 40 mg chol. ,
- 185 mg sodium ,
- 3 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 2 g pro.