Ingredients Jump to Instructions ↓

  1. 10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)

Instructions Jump to Ingredients ↑

  1. Directions Halve each sweet pepper lengthwise. Remove the seeds; set peppers aside.

  2. In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.

  3. Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves.


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