Whipped Cottage Cheese Herb Mini Peppers (Printable)

Sweet mini peppers stuffed with whipped cottage cheese, fresh herbs, and lemon zest. A quick, colorful appetizer ready in just 15 minutes.

# List of ingredients:

→ Mini Peppers

01 - 8 mini sweet peppers, halved lengthwise and seeded

→ Filling

02 - 1 cup cottage cheese, preferably full-fat
03 - 2 tablespoons cream cheese, softened
04 - 2 tablespoons fresh chives, finely chopped
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 small garlic clove, minced
08 - 1 teaspoon lemon zest
09 - 1 tablespoon lemon juice
10 - 1/4 teaspoon sea salt, or to taste
11 - 1/4 teaspoon black pepper, or to taste

→ Garnish

12 - Extra chopped fresh herbs
13 - Cracked black pepper
14 - Olive oil, for drizzling

# Steps:

01 - Combine cottage cheese and cream cheese in a food processor or blender. Blend until completely smooth and creamy, approximately 1–2 minutes, scraping down sides as needed.
02 - Add chives, parsley, dill, minced garlic, lemon zest, lemon juice, salt, and black pepper. Pulse briefly just until combined; avoid overmixing to preserve herb texture and visibility.
03 - Taste the whipped cheese mixture and adjust salt or pepper as needed for balanced flavor.
04 - Spoon or pipe the whipped cheese filling generously into each mini pepper half, ensuring even distribution.
05 - Arrange stuffed peppers on a serving platter. Sprinkle with additional chopped herbs and freshly cracked black pepper. Drizzle lightly with olive oil if desired.
06 - Serve immediately for optimal texture, or refrigerate up to 2 hours before serving. For advance preparation, store in an airtight container for up to 24 hours.

# Expert Advice:

01 -
  • The creamy, tangy filling balances the sweetness of the peppers perfectly
  • You can assemble them ahead and they actually get better after a short chill
  • Everyone thinks they are fancy but they are secretly foolproof
02 -
  • Overwhipping the herbs will turn your beautiful green confetti into an unappealing army green sludge
  • Room temperature cheese blends infinitely smoother than cold cheese straight from the refrigerator
  • These taste best after chilling for at least thirty minutes, which lets the flavors become friends
03 -
  • Use a gallon freezer bag as an impromptu piping bag by snipping one bottom corner
  • Set the filled peppers upright on a cutting board while you work to keep the filling contained
  • If your peppers have thick white membranes inside, use a small spoon to scrape them out for more filling room

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