Cream Cheese Stuffed Baby Bell Peppers are an irresistible appetizer of stuffed mini peppers, cream cheese, and cold salmon.
This healthy recipe is great for the festive season and will be a great addition to your Thanksgiving or Christmas table.
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These cute stuffed cream cheese baby bell peppers with salmon will enhance any dinner table and will make it more festive, bright, and tasty.
How to make Cream Cheese Stuffed Baby Bell Peppers with Salmon
Making these stuffed baby peppers is incredibly simple, and you can prepare them literally in 10 minutes. See how:
- Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
- Gently cut the pepper tops off, remove the seeds, if any and fill with cream cheese mixture. Place the back the pepper tops.
- Drizzle with homemade balsamic glaze and serve!
If you like salmon be sure to take a look at my other favorite salmon recipes such as Salmon Salad With Cabbage,and Salmon Avocado Eggs Benedict (Eggs Royale)
Stuffed Baby Bell Peppers Variations
- Spice it up! - add some jalapenos or chili flakes to your cream cheese mixture.
- Herbs - adding more or different mix of herbs will be quite delicious. Basil, dill, parsley, oregano, cilantro, or thyme - all are will work great!
- Serve cold or at room temperature because they are delicious either way. Or you can heat them without smoked salmon in a 350 F oven for about 10-15 minutes or until cheese becomes golden brown and then, if you like, you can add the salmon pieces on top.
- Add a bit of crunch! - Add your favorite chopped nuts like walnuts, pecans, peanuts, or seeds to add a little bit of crunchiness to these stuffed baby peppers.
Easy Salmon Recipes
See our all our recipes in the Recipe Index here.
I hope you enjoy these Cream Cheese Stuffed Baby Bell Peppers as they will be a great addition to your festive dinner table!
Cream Cheese Stuffed Baby Bell Peppers with Salmon
INGREDIENTS
- 10-12 baby bell peppers
- 6 oz cream cheese softened
- 2 tablespoon plain yogurt
- 3 tablespoon parsley chopped
- 3 oz smoked salmon sliced
- balsamic sauce for drizzling
INSTRUCTIONS
- Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
- Gently cut the pepper tops off, remove the seeds if any, and fill with cream cheese mixture. Place the pepper hats back on.
- Drizzle with homemade balsamic glaze and serve!
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