Rice Free Peppercorn Stuffed Mini Peppers
Total time35 min
Prep time15 min
Cook time20 min
4.6(14)
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Learn more →Ingredients
4 servings
For the peppers
- 1 lb mini sweet peppers (about 16–18 peppers)
- 1 tbsp garlic-infused olive oil
- 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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