Crunchy, fresh mini peppers, filled with creamy whipped feta. A wonderful combination for a light and clean summer snack or appetizer.
Whipped Feta Cheese:
(227 grams) crumbled feta cheese, at room temperature
(85 grams) softened cream cheese
a few drops lemon juice
— (just a few drops, no more, optional)
— , cut in half and seeds removed
chopped chives for garnishing
For the whipped feta cheese:
In a food processor combine feta cheese, cream cheese and (lemon juice -optional). Puree for about 5 minutes, scraping the sides of the processor, until smooth and creamy.
For the peppers:
Using a spoon or piping bag, fill peppers with whipped feta. Top with chives. Serve.
Calories: 254, Fat: 19g, Saturated Fat: 12g, Cholesterol: 73mg, Sodium: 705mg, Potassium: 286mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 7g, Protein: 10g, Vitamin A: 3810%, Vitamin C: 134.1%, Calcium: 308%, Iron: 0.9%