Description
A colorful twist on a comfort food classic, these stuffed mini bell peppers burst with flavor and are a vibrant appetizer or snack.
Ingredients
Scale
- 1 pound bag tri-colored mini bell peppers (about 18 mini peppers)
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- Cracked black pepper, to taste
- 2 tablespoons Everything Bagel seasoning
Instructions
- Preheat the oven to 350°F (if roasting optional).
- Slice the mini peppers in half lengthwise and scoop out the ribs and seeds.
- In a medium bowl, blend together cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, salt, and cracked black pepper until smooth.
- Pipe or spoon the cream cheese mixture into the hollowed-out peppers.
- Sprinkle Everything Bagel seasoning on top of the stuffed peppers.
- Serve immediately for best freshness.
Notes
For a spicy variation, add diced jalapeños to the filling. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 70
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: stuffed peppers, appetizers, vegetarian recipe
