Herbed Cheese Mini Peppers
Recipe from
Heart-Healthy Living
A flavorful cheese filling is spooned into miniature sweet peppers to make this colorful appetizer.
Servings:
20 appetizers
Total Time:
25 mins
Ingredients
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10red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)see savings
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1 8-ounce packagereduced-fat cream cheese (Neufchatel), softenedsee savings
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1 to 2 tablespoonschopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushedsee savings
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Finely shredded lemon peel (set aside)see savings
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1 tablespoonlemon juicesee savings
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1 tablespoonmilksee savings
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Milk (optional)see savings
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Fresh oregano leaves (optional)see savings
Directions
1.
Halve each sweet pepper lengthwise. Remove the seeds; set peppers aside.
2.
In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
3.
Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves.
Make-Ahead Directions
Prepare as directed. Cover and chill for up to 4 hours.
Nutrition information
Per serving: Calories 32, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 46 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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