Crisp mini sweet peppers filled with a creamy herb mixture of cream cheese, sour cream, green onion, parsley, and dill. These colorful no-cook bites make an easy chilled appetizer for parties, holidays, and snack trays.
Ingredients :
16 oz mini sweet peppers halved lengthwise, seeds and membranes removed
8 oz cream cheese softened
1/4 cup sour cream
2 green onions finely chopped
1 tbsp fresh parsley chopped
1 tbsp fresh dill chopped, plus extra sprigs for garnish
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt or to taste
1/8 tsp black pepper or to taste
Method :
Cut the mini sweet peppers in half lengthwise.
Remove the seeds and white membranes, then arrange the pepper halves on a serving platter.
In a medium bowl, mix the softened cream cheese and sour cream until smooth.
Stir in the green onions, parsley, dill, garlic powder, onion powder, salt, and black pepper.
Taste the filling and adjust the seasoning as needed.
Spoon or spread the cream cheese mixture evenly into each pepper half.
Garnish with small sprigs of fresh dill if desired.
Cover and refrigerate for at least 30 minutes before serving.