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


Read the full recipe after the video.

Recipe Summary

25 mins


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; fat 15g; cholesterol 40mg; saturated fat 9g; carbohydrates 3g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 2g; vitamin a 626.8IU; vitamin c 34.9mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 6.9mcg; vitamin b12 0.1mcg; sodium 185mg; potassium 107mg; calcium 33mg; iron 0.2mg.