Cheesy dill stuffed peppers are fresh and delicious. Oh, and these cheesy dill stuffed peppers are totally creamy and cheesy. Stuffed with feta cheese, cream cheese, fresh dill and spices, this recipe is sure to please. It makes a great accompaniment to chicken and rice or even as an appetizer on a Friday night when you have friends over. Either way, let’s get started!
- 4 oz cream cheese
- 4 oz feta cheese
- 3 tablespoons of fresh dill
- 1/2 teaspoon of tarragon/shallot seasoning
- 8-10 mini peppers
First, gather all of your ingredients and ensure the dill and the peppers are fresh and washed. We want to eat clean, fresh food.
Up next, let’s get the cheesy mix ready. Finely chop the dill being careful not to bruise it.
In a bowl add the feta and the cream cheese. Mash together – you’ll have little chunks of feta, that’s okay, just be sure you haven’t got huge chunks.
Once the cheeses are well mixed add in the dill and the tarragon/shallot seasoning and mix. Then, set it aside while we get the peppers ready.
Lay down the freshly washed peppers. You’ll want to cut them so they lay down nicely. Find out where they lay naturally, then turn 90 degrees and cut in half. Take out all the seeds and rinse.
So pretty and colourful.
Stuff the cheesy dill mixture into the peppers with a fork and slightly press. That’s it, you’re done!
Place in the fridge for at least 15 minutes before eating – you’ll want to eat these when they’re nice and cold. They’ll keep up to 24 hours in the fridge (after that, the peppers get a bit sad looking – still good, just not as pretty). These cheesy stuffed dill peppers are sure to please any crowd – make a lot and eat up.
There you have it – a week day treat. Make these cheesy stuffed dill peppers this weekend as a lunch time snack or while you’re watching the game on Sunday. What? Football is back?! Yes, it is. Enjoy the rest of your week and happy eating! Thanks for stopping by – see you again soon.