Cheese stuffed mini peppers: this is such a clean and simple little dish that works not only as a beautiful and tasty appetizer or snack, but also as a low-carb accompaniment to something like eggs or other vegetables.
Simply combine some feta cheese, some cream cheese (I used neufchatel cheese), a little garlic power, and a few drops of lemon juice.
Just let your food processor do all the work here…I ran the food processor for at least five minutes, scraping the bowl a couple of times to assure that all the cheeses were well blended. I would think that a blender would work for this job also, although I haven’t tried it.
You’ll end up with a light and fluffy cheese mixture that looks and tastes great on these crunchy almost-sweet mini peppers. My guess is that this cheese mixture also would look and taste awesome on some sauteed mushroom caps.
The chopped chives make for a nice added touch, don’t you think?
I chowed down on some of these cheese stuffed mini peppers with scrambled eggs for a satisfying low-carb breakfast.
You can keep any leftover cheese mixture in the fridge, then just warm it up to room temperature, and savor it on your freshly sliced mini peppers, or whatever veggies you might have on hand.
Here’s the recipe:
- 8 ounces feta cheese
- 3 ounces cream cheese or neufchatel cheese
- 1 teaspoon garlic powder (not garlic salt)
- 3 or 4 drops of lemon juice (optional)
- About 15 mini peppers
- Chives for garnish
- Combine all ingredients except peppers in food processor or blender and blend for five minutes, scraping down bowl a couple of times to assure all ingredients are combined.
- Meanwhile, slice and seed peppers
- Chop up some chives
- Place blended cheese mixture on peppers and top with chopped chives
- Refrigerate any unused cheese mixture and use as a dip or filling for other veggies as well
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