These delightful bites are not only visually appealing but also combine the creaminess of herbed cream cheese with the crunchy sweetness of mini peppers.
Ingredients
Scale:
8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup finely chopped fresh herbs (such as parsley, chives, and dill)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
12-15 mini sweet peppers, assorted colors
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the softened cream cheese and sour cream. Blend until smooth and creamy.
Add the finely chopped fresh herbs, garlic powder, onion powder, and a pinch of salt and pepper to the cream cheese mixture. Stir until well integrated.
Cut the tops off the mini peppers and remove the seeds carefully.
Using a small spoon or a piping bag, fill each mini pepper generously with the herbed cream cheese filling.
Place the st￭ mini peppers on a baking sheet lined with parchment paper.
Bake the peppers in the preheated oven for about 15-20 minutes, or until tender and the filling is slightly golden on top.
Remove from the oven and let cool slightly before serving.
