Stuffed mini peppers with herbed cream cheese

Simply
Level
10 min.
working hours
Gefüllte Mini-Paprika

10 Min

Last updated on 09.12.2025
  • from Paulina

Ingredients

  • 10
    12 orange mini peppers
  • 1 bunch of dill sprigs (for the "carrot" leaves)
For the herb and cream cheese filling
  • 120 g
    fat cream cheese for a lighter option)
  • 3 tbsp
    fat quark
  • 1
    Spring onion, finely chopped
  • 1 tbsp
    freshly chopped dill
  • 1 tbsp
    freshly chopped parsley
  • 1/8 tsp
    salt

These creamy stuffed mini peppers are quick to make, healthy and full of flavor – ideal as a snack or light appetizer!

Nutritional values ​​per serving

Makes 6 servings. Nutritional values ​​are calculated per serving:

90 kcal

calories

6 g

protein

5 g

carbohydrates

4 g

Fat

preparation

  • 1

    Place the mini peppers on a cutting board and halve them lengthwise so they lie flat. Remove the seeds and white ribs if desired.

  • 2

    Place cream cheese, low-fat quark, spring onion, dill, parsley, and salt in a bowl . Mix everything well until a smooth, creamy consistency is achieved.

  • 3

    Fill the mini peppers with the herbed cream cheese mixture . Tuck a few sprigs of dill or carrot tops into the filling to represent "carrot" leaves.

  • 4

    Keep the stuffed peppers refrigerated until ready to serve.

Tip for a vegan version
Use vegan cream cheese and plant-based sour cream.
Tip for more flavor
Add some garlic, chives, or sriracha to the filling.
Tip for even more protein

Replace the sour cream with low-fat quark or cottage cheese.