It doesn’t get a whole lot easier than these Mascarpone and Dill Stuffed Mini Peppers. Fresh and crisp sweet peppers stuffed with creamy mascarpone cheese, fresh dill and lemon zest. Great for patio season!

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Summer is upon us and many of you will be looking for quick and easy appetizers to kick off the season. No cook nibbles like the Cucumber Smoked Salmon Bites, the delicious Lemon Ricotta Bruschetta and the ultra Creamy Homemade Ranch Dip are all great options for patio sitting this year. So, with that in mind, today I’m bringing you these super easy and tasty Mascarpone and Dill Stuffed Peppers. A recipe that you’ll want to make on repeat all summer long.

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What are These Peppers Like

• Difficulty – This is a really easy recipe to make. You can make the filling up to a day in advance which makes for easy entertaining.
• Taste – A crisp sweet pepper with a creamy dill mascarpone filling. They are a great little bite to serve with a cool summer beverage.
• Serving – This recipe will make 24 little appetizers. You can adjust serving size in the recipe card at the end of the post.

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Ingredients

• Mini peppers – I used small sweet mini peppers for this recipe. They are a great appetizer size and are perfectly crisp with a little sweetness. You can usually find them in the produce section of your supermarket.
• Mascarpone cheese – This is a soft Italian cheese that you can usually buy in the soft cheese section of you local suparmarket.
• Lemon juice – I used fresh lemon juice to add to the mascarpone cheese for flavour.
• Lemon zest – This adds extra flavour and zest to the mascarpone filling.
• Fresh dill – Fresh dill is a great flavour for this recipe. It goes so well with mascarpone cheese and compliments the lemon.
• Seasonings – I used a combination of dried dill, garlic powder, black pepper and salt for the mascarpone filling.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Cut and clean the peppers – Prepare the peppers by cutting them open down the middle length ways. Clean out the seeds and discard. Set aside the cut and cleaned peppers.
2. Make filling – In a medium sized bowl combine the mascarpone cheese, lemon juice, lemon zest, fresh dill, dried dill, garlic powder, black pepper and salt. Mix well with a hand mixer until combined well, about one minute.
3. Fill peppers – Lay out the peppers. Using a teaspoon, fill each half pepper and spread the filling out inside the pepper. Don’t over fill the peppers. Repeat for all peppers.
4. Garnish and serve – Transfer to a serving platter. Garnish the stuffed peppers with a little extra fresh dill and lemon zest if desired. Serve immediately or cover and refrigerate up to three hours

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Recipe Tips

• Make ahead – You can make the filling ahead of time of to 24 hours. Just keep it in the fridge in an airtight container until you are ready to use it in your peppers.
• Prep ahead – The peppers can be cut and cleaned up to 24 hours before using. This will make for a quick appetizer when you are ready to serve them.

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Substitutions

• Mascarpone cheese – Alternatively, you could use cream cheese or even ricotta cheese. Both will work great in this recipe.
• Fresh dill – If you don’t have fresh dill you can omit it. Just add an extra teaspoon of dried dill. And for a flavour change you could use fresh basil if you prefer.

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Serving and Storage

• Serving – These peppers are great to serve with cocktails or other summer beverages. You could serve them along other appetizers or with more dips and vegetables.
• Storage – Although these peppers are absolutely best made fresh, they will keep for up to one day in the fridge. I don’t recommend making them in advance to serve, but you can store your leftovers in an airtight container in the fridge up to 24 hours after you make them.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon