Breastfeeding Friendly Peppercorn Stuffed Mini Peppers

Total time35 min

Prep time15 min

Cook time20 min

Breastfeeding Friendly Peppercorn Stuffed Mini Peppers

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Ingredients

4 servings

For the peppers

1 lb mini sweet peppers (about 16–18 peppers)
1 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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¼ tsp salt

For the filling

8 oz cream cheese, softened
2 oz feta cheese, crumbled
1 tsp whole black peppercorns, coarsely cracked
½ tsp whole pink peppercorns, lightly crushed
2 tbsp scallion greens, thinly sliced
1 tbsp fresh chives, finely chopped
1 tsp fresh lemon juice
¼ tsp salt

For serving

1 tbsp fresh chives, finely chopped (optional)
¼ tsp cracked black pepper (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Halve each mini pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up on the prepared baking sheet, drizzle with the garlic-infused olive oil, and sprinkle with 1/4 tsp salt.

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