These stuffed mini peppers make a colorful, easy appetizer for any gathering. Small red, yellow and orange sweet peppers are halved and filled with a creamy mixture of cream cheese, goat cheese, smoked salmon, fresh dill and a splash of lime. They can be served warm or at room temperature and are quick to assemble.
These bite-size peppers are perfect for parties. The filling combines tangy goat cheese with smooth cream cheese, bright lime juice, a bit of canned diced green chilies for mild heat, fresh dill, and diced smoked salmon. After filling, the peppers are baked briefly so the cheese gets lightly golden and warm.
I brought these to a recent gathering and they disappeared quickly—no crumbs left on the plate. They’re simple to prepare, travel well, and make a bright, flavorful addition to any appetizer tray.
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Stuffed Mini Peppers
Ingredients
- 20 mini sweet peppers, halved and seeded
- 4 ounces cream cheese
- 8 ounces soft goat cheese, at room temperature
- 1 (4 ounce) can diced green chilies
- 2 to 3 tablespoons fresh lime juice
- 1/4 cup chopped fresh dill
- 6 ounces smoked salmon, diced
- 1 fresh lime, sliced for garnish
Instructions
- Heat oven to 425°F (220°C).
- In a medium bowl, combine the cream cheese and goat cheese until smooth. Stir in the diced green chilies and lime juice; taste and adjust seasoning as needed. Fold in the chopped dill and diced smoked salmon.
- Fill each pepper half with the cheese and salmon mixture. Arrange the stuffed peppers on a rimmed baking sheet lined with parchment paper.
- Bake for about 5 minutes, or until the tops are lightly golden. Remove from the oven and let cool slightly.
- Serve warm or at room temperature with lime wedges and extra dill sprigs for garnish.
Nutrition
Serving: 2 pieces — Calories: 74 kcal — Carbohydrates: 4 g — Protein: 4.6 g — Fat: 4.7 g — Saturated Fat: 2.9 g — Cholesterol: 13 mg — Sodium: 145 mg — Fiber: 0.5 g — Sugar: 2.7 g
Nutrition information is an approximation.
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