Enjoy this recipe as we celebrate peppers (Capsicum spp.) as the 2016 Herb of the Year.
10-11 mini sweet peppers, stems and seeds removed and cut in half long way
8 oz cream cheese, room temperature 1 t basil, finely chopped
4 garlic cloves, freshly minced or grated ¼ t dill
1½ t fresh parsley, finely chopped
Mix together cream cheese, garlic, and herbs.
Stuff each pepper half with about 1 T of cream cheese mixture. Chill until serving.