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 sweet peppers halved and seeded
- 4 ounces cream cheese
- 8 ounces soft goat cheese at room temperature
- 1 (4 ounce) can canned diced green Chilies
- 2 to 3 tablespoons fresh lime juice
- ¼ cup chopped fresh dill
- 6 ounces smoked salmon diced
- 1 fresh lime sliced, 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 them on a rimmed baking sheet lined with parchment paper. Bake for 5 minutes or until golden 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
