Description
Sweet pepper shells cradle a cool, creamy cheese filling studded with chives, parsley, and lemon zest. Each bite offers crisp sweetness, a hint of garlic, and a refreshing herb finish—perfect for summer snacking or a party spread.
Ingredients
- 1 pound mini sweet peppers
- 8 ounce cream cheese softened
- 2 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
- Rinse the mini sweet peppers, slice each pepper in half lengthwise, and remove the seeds.
- In a mixing bowl, combine the softened cream cheese, chopped chives, parsley, garlic powder, salt, black pepper, and lemon zest until smooth.
- Use a small spoon or piping bag to fill each pepper half with the cream cheese mixture.
- Arrange the stuffed peppers on a serving platter and cover with plastic wrap.
- Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
Notes
- For extra color, mix in finely diced red bell pepper with the filling.
- Softened cream cheese is easier to blend and yields a smoother filling.
- These can be made up to 8 hours in advance and kept covered in the fridge.
- Substitute goat cheese for cream cheese for a tangier flavor.