Categories: Appetizers
Ingredients
- 16 baby bell peppers
- 2 cups mixed fresh herbs (parsley, chives, and/or dill)
- 4 oz. cream cheese
- 4 oz. goat cheese
- 1 lemon, zested and juice
- 2 tbsp. olive oil
- Salt and pepper
Directions
-
Cut baby bell peppers in half lengthwise; remove the seeds and membranes. Puree herbs, cream cheese, goat cheese, lemon zest and lemon juice, and olive oil in a food processor; season with salt and pepper. Transfer to a Ziploc bag and snip off a corner; pipe into the peppers. Top with more herbs.