Description
Cream Cheese Stuffed Peppers are crisp, colorful bell peppers filled with a creamy dill and walnut mixture. This no-cook appetizer is fresh, easy, and perfect for parties or quick snacks.
Ingredients
Scale
- 6 medium sweet bell peppers (any color)
- 6 ounces cream cheese, softened
- 2 tablespoons fresh dill, finely chopped
- 8–10 walnut halves, finely chopped (about 1/4 cup)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 small garlic clove, minced very finely or grated
Instructions
- Wash the bell peppers and pat them dry. Slice each pepper in half lengthwise and remove the seeds and membranes.
- In a medium bowl, combine the softened cream cheese, chopped dill, minced garlic, salt, and black pepper. Mix until smooth and well blended.
- Stir in the finely chopped walnuts until evenly distributed.
- Spoon or pipe the cream cheese mixture into each pepper half, smoothing the top with a spatula or knife.
- Refrigerate the stuffed peppers for 20 to 30 minutes to allow the filling to firm up.
- Slice into smaller portions if desired and serve chilled.
Notes
- Mini sweet peppers work especially well for bite-sized appetizers.
- Pecans or almonds can be substituted for walnuts.
- Add a squeeze of lemon juice for extra brightness.
- Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg