These creamy stuffed mini peppers are quick to make, healthy and full of flavor – ideal as a snack or light appetizer!
Stuffed mini peppers with herbed cream cheese
SimplyLevel
10 min.working hours
from Paulina
Ingredients
- 1012 orange mini peppers
- 1 bunch of dill sprigs (for the "carrot" leaves)
For the herb and cream cheese filling
- 120 g Soft cream cheese (or low-fat cream cheese for a lighter option)
- 3 tbsp low-fat quark
- 1 Spring onion, finely chopped
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped parsley
- 1/8 tsp salt
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
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Place the mini peppers on a cutting board and halve them lengthwise so they lie flat. Remove the seeds and white ribs if desired.
-
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.
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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.
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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.