Ingredients:

  • 8 oz cream cheese, softened
  • 4 oz feta cheese, crumbled
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh chives, finely chopped
  • ½ tsp cracked black pepper
  • 1 lb mini sweet peppers, assorted colors
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, minced
  • ½ tsp smoked paprika

Instructions:

  1. Slice each mini pepper in half lengthwise.
  2. Scoop out seeds and white membranes using a paring knife, then lightly brush the insides with olive oil. Note: Oil prevents the cheese from sliding out
  3. In a bowl, beat softened cream cheese, crumbled feta, lemon juice, zest, and garlic paste.
  4. Mix until smooth.
  5. Fold in the finely chopped chives and cracked black pepper.
  6. Transfer the cheese mixture into a piping bag.
  7. Pipe the filling into each pepper half from the bottom up until flush with the rim.
  8. Arrange stuffed peppers on a serving tray and cover loosely with plastic wrap.
  9. Refrigerate for 1 hour until the filling feels firm to the touch.
  10. Garnish with minced fresh parsley and a dusting of smoked paprika before serving.