Stuffed Mini Peppers
Sweet mini peppers stuffed with a savory goat cheese and smoked salmon mix, a little lime juice and snipped fresh dill.
Servings: 20 servings
Ingredients
- 20 mini peppers halved and seeded
- 4 ounces cream cheese at room temperature
- 8 ounces goat cheese at room temperature
- ¼ cup diced green chilies
- juice of 1 lime or to taste
- ¼ cup snipped fresh dill
- 6 ounces smoked salmon diced
- Lime wedges for garnish
- Fresh dill sprigs for garnish
Instructions
- Heat oven to 425°F.
- To a medium-size bowl, add the cream cheese and the goat cheese and mix until well combined. Add the green chilies and lime juice, stirring until smooth. Taste and adjust seasonings. Stir in the snipped fresh dill and the smoked salmon. Fill the cavities of the pepper halves. Place on a rimmed baking sheet lined with parchment paper. Bake for 5 minutes or until toasted and brown.
- Serve with lime wedges and fresh dill sprigs.
Nutrition
Serving: 2pieces | Calories: 74kcal | Carbohydrates: 4g | Protein: 4.6g | Fat: 4.7g | Saturated Fat: 2.9g | Cholesterol: 13mg | Sodium: 145mg | Fiber: 0.5g | Sugar: 2.7g
