These mini cream cheese stuffed peppers are stuffed with a delicious chive filling and are vegetarian and keto friendly.
PREP TIME: 10 MIN
– 10-15 mini bell peppers – 4 oz. cream cheese – ¼ cup sour cream – 2 tablespoon minced chives – 1 garlic clove, minced – ½ lemon, juiced – ½ teaspoon salt
to a bowl add cream cheese, sour cream (or greek yogurt), chopped chives, minced garlic, lemon juice, and salt. Stir well to combine.
Carefully slice the tops off of the the mini peppers and remove any extra seeds.
Fill a pastry bag with the cream cheese mixture and pipe it into each pepper.
Serve cream cheese mini stuffed peppers cold.