Mascarpone and Dill Stuffed Mini Peppers
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!
Servings: 24 appetizers
Calories: 47kcal
Ingredients
- 12 mini peppers
- 1 cup mascarpone cheese
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh dill finely chopped
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- 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.
- 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.
- 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.
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Mascarpone and Dill Stuffed Mini Peppers
Amount Per Serving (1 appetizer)
Calories 47
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Cholesterol 9mg3%
Sodium 55mg2%
Potassium 38mg1%
Carbohydrates 1g0%
Fiber 0.4g2%
Sugar 1g1%
Protein 1g2%
Vitamin A 610IU12%
Vitamin C 19mg23%
Calcium 17mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.