Herb-Cheese Stuffed Mini Peppers

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Herb-Cheese Stuffed Mini Peppers

Vibrant mini bell peppers stuffed with a creamy herbed cheese filling make for a colorful, fresh snack. Quick to prep and served chilled, they’re a crowd-pleaser that stands up well to cooler storage on warm days outdoors.

Servings snack servings

Prep Time 12

Cook Time 1

Total Time 13

Equipment

small knife
Cutting board
Spoon
Mixing bowl

Ingredients

12 mini sweet bell peppers assorted colors
4 oz cream cheese softened
2 tablespoons fresh chives finely chopped
2 tablespoons fresh parsley finely chopped
1/2 teaspoon garlic powder
1/4 teaspoon lemon zest
1/4 teaspoon black pepper
1/8 teaspoon sea salt

Instructions

Slice off the tops of each mini pepper and remove the seeds with a small spoon or your fingers.
In a mixing bowl, blend softened cream cheese, chives, parsley, garlic powder, lemon zest, black pepper, and sea salt until smooth.
Using a spoon or small knife, fill each pepper cavity with the herbed cheese mixture, packing gently.
Arrange stuffed peppers on a plate or in a shallow container.
Chill in a cooler until ready to serve, or enjoy immediately if prepping on-site.

Notes

These stuffed peppers can be prepared ahead and stored in a cooler for up to a day, making them a refreshing and portable snack for the hottest summer afternoons.

Calories: 189kcal

Course: Snack

Cuisine: American

Keyword: cooler-friendly, easy cleanup, make ahead, summer camping, vegetarian

Nutrition