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Creamy Stuffed Mini Bell Peppers Recipe Easy Herbed Cream Cheese Filling

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These creamy stuffed mini bell peppers feature a herbed cream cheese filling nestled inside crisp, sweet peppers, making a fresh, colorful, and easy appetizer or snack.

Ingredients

Scale
  • 20–25 mini bell peppers, assorted colors
  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: crumbled cooked bacon, finely chopped sun-dried tomatoes, smoked paprika

Instructions

  1. Rinse 20-25 mini bell peppers under cold water. Pat dry. Slice each pepper in half lengthwise and carefully remove the seeds and membranes.
  2. In a medium bowl, beat 8 oz softened cream cheese with a hand mixer or fork until smooth and creamy (about 2-3 minutes).
  3. Mix in 2 tablespoons each of chopped chives, dill, and parsley. Add 1/2 teaspoon garlic powder, 1 teaspoon lemon zest, and salt and pepper to taste. Stir until evenly combined.
  4. Using a small spoon or piping bag, fill each mini bell pepper half with the herbed cream cheese mixture, leveling with the top without spilling over.
  5. Arrange stuffed peppers on a platter, cover, and refrigerate for at least 30 minutes to let flavors meld and filling set slightly.
  6. Serve chilled or at room temperature.

Notes

If cream cheese is too stiff, soften longer or add a splash of milk. Remove all seeds and membranes from peppers to avoid bitterness. Lemon zest is important for brightness. Can be made ahead and refrigerated up to 2 days. Optional baking at 375°F for 10 minutes for a warm appetizer.

Nutrition

Keywords: stuffed mini bell peppers, herbed cream cheese, appetizer, easy snack, fresh herbs, creamy filling, party food

Find it online: https://evabakery.com/creamy-stuffed-mini-bell-peppers-recipe-easy-herbed-cream-cheese-filling/