Stuffed Mini Peppers with Herb Cream Cheese and Walnuts

Small peppers filled with a savory herb cream cheese and sprinkled with toasted walnuts make a colorful finger-food classic that needs no cutlery. They can be prepared in advance and kept chilled until serving.

By yumbelo · 8 servings · 25 minutes

Ingredients

• 16 pc Mini bell peppers
• 250 g Cream cheese
• 1 pc Organic lemon
• 1 bunch Chives
• 40 g Walnut kernels
• 1 tsp Honey
• Salt
• Pepper

Method

1. Wash the mini bell peppers, cut off the stem ends and halve the peppers lengthwise. Remove the seeds and white membranes.
2. Toast the walnut kernels in a dry pan over medium heat for 2 to 3 minutes, until fragrant, then let them cool and chop them coarsely.
3. Wash the lemon well under hot water and finely grate the zest. Halve the lemon and squeeze out 1 tbsp of juice.
4. Wash the chives, shake them dry and chop them finely.
5. Stir the cream cheese smooth with the lemon zest, lemon juice, honey, salt and pepper. Stir in half of the chives.
6. Fill the pepper halves with the cream cheese mixture. Sprinkle with the toasted walnuts and the remaining chives.
7. Chill the bites for about 1 hour until serving.