Herb and Cream Cheese Stuffed Mini Peppers
I am really proud of this recipe for herb and cream cheese stuffed mini peppers. It turned out more delicious than I thought it would. I ate half of them before I realized none of my pictures looked that good.
But, you know what? The peppers came from Misfits Market and they pride themselves on selling ugly and imperfect produce, so why not have imperfect photos to go along with that? I’ll let the recipe speak for itself since the photos don’t do it justice.
Fresh herbs are a must for the herb and cream cheese stuffed mini peppers. I picked the garlic, basil, and thyme straight from my garden. The lemon and cream cheese came from Weis.
I know you’re thinking, is the lemon zest really necessary? Um, yes! The sweet and savory blend of thyme and basil pair perfectly with the citrus flavor of the lemon zest. This recipe is really easy to make! Mix up the cream cheese and herbs and spoon them right into the halves of the mini peppers. The most time consuming part of the recipe is cutting all the mini peppers in half and removing the seeds.
Herb and Cream Cheese Stuffed Mini Peppers
Ingredients
- 16 mini peppers halved and deseeded
- 8 oz cream cheese softened
- 1 clove garlic crushed
- 1 Tbsp fresh basil chopped
- 1 Tbsp fresh thyme chopped
- zest of one lemon
- salt and pepper to taste
Instructions
- Preheat oven to 350 F.
- Mix the cream cheese, herbs, and lemon zest together in a small bowl. Add salt and pepper to taste.
- Arrange the peppers on a baking sheet lined with aluminum foil.
- Divide the cream cheese mixture into each pepper.
- Bake 10 minutes.
- Serve warm.