Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Halve each mini pepper lengthwise. Remove the seeds; set peppers aside.
In a small bowl, stir together cream cheese, oregano (or rosemary or tarragon or thyme), lemon juice and 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
Pipe or spoon the cream cheese mixture into pepper halves. Sprinkle the cream cheese mixture with lemon zest. If desired, garnish with oregano leaves.