Herbed Cream Cheese Stuffed Mini Peppers

• 16 mini sweet peppers
• 250g cream cheese (softened)
• 30ml fresh chives (finely chopped)
• 15ml fresh parsley (finely chopped)
• 5ml garlic powder
• 2.5ml salt
• 1ml black pepper

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Wash and halve the mini sweet peppers lengthwise, removing the stems, seeds, and membranes.

2. Mark step 2 done
   2

   In a medium bowl, thoroughly combine the softened cream cheese, fresh chives, fresh parsley, garlic powder, salt, and black pepper until the mixture is completely smooth and evenly blended.

3. Mark step 3 done
   3

   Spoon or pipe the herb cream cheese mixture evenly into the cavity of each prepared pepper half.

4. Mark step 4 done
   4

   Place the stuffed peppers on a platter and chill in the refrigerator for 30 min to allow the filling to firm up before serving. Store any leftovers in a shallow, airtight container in the refrigerator for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.