Description
Delightful mini sweet peppers filled with a creamy dill and garlic cheese spread, pickled for a tangy flavor explosion perfect for gatherings.
Ingredients
Scale
- 1 lb Mini Sweet Peppers
- 8 oz Cream Cheese (or plant-based alternative)
- 2 tbsp Fresh Dill (or dried)
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 cup Vinegar (white or apple cider)
- 1 cup Water
- 1 tbsp Spices (e.g., peppercorns, mustard seeds)
- 1 tbsp Olive Oil
Instructions
- Prep the peppers: Carefully slice the mini sweet peppers in half and remove the seeds.
- Make the filling: In a mixing bowl, combine cream cheese, dill, garlic powder, and salt, blending until smooth.
- Stuff the peppers: Generously fill each pepper half with the cream cheese mixture.
- Prepare the pickling liquid: In a pot, combine vinegar, water, and spices, heating until it simmers.
- Pack and pour: Place the stuffed peppers into a sterilized jar and pour the hot pickling liquid over them.
- Seal and cool: Seal the jar tightly and let it cool at room temperature before refrigerating.
- Pickle them up: Allow the peppers to pickle for at least 24 hours before enjoying.
Notes
These peppers can be made in advance and develop better flavors over time. Ideal for snacking or serving at gatherings.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 120
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg