Smoked Salmon Stuffed Sweet Peppers

Published: May 19, 2016

Updated: Jun 08, 2021

5 from 1 vote

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Irresistibly crunchy, creamy and smoky, these adorable smoked salmon stuffed sweet peppers are laughably simple to make and feeds a crowd. Perfect for spring bridal and baby showers!

Warm weather calls for light and crispy snacks, wouldn’t you agree? Then you’ll love today’s super light and colorful snack, appetizer, whatever you wanna call it.

Ladies and gents, meet these adorable mini sweet pepper boats stuffed with dill cream cheese and smoked salmon! Irresistibly crunchy, creamy and smoky. We’ve got nice crunch and sweetness from the sweet peppers, zesty cream cheese loaded with fresh dill, and topped with delicate smoked salmon. I mean, talk about flavor and texture!

As you may already know, I have a slight obsession with smoked salmon, among many other things, like chocolate, for example. 🙂 But I truly love how versatile smoked salmon can be. You can snack on them like no one’s business. You can add them to your pasta. You can fancy your deviled eggs with it. You can make a smoked salmon quiche. Crepes, crostini, cucumbers… The list goes on.

And just look at these vibrant mini sweet peppers!! It screams SPRING. I love the freshness, crispness and sweetness of these mini peppers.

I came up with this idea when I was snacking on sweet peppers, dipping them in a tub of whipped cream cheese. Nothing fancy, plain cream cheese with sweet peppers, but let me tell ya it’s delicious!

At the time, I just happened to have smoked salmon too. It was a no-brainer. Since dill and lemon are kind of go hand in hand with smoked salmon, I mixed those with cream cheese for additional flavor and voila!

I can hardly call this a recipe. It’s too simple, but nonetheless, it needs to be shared.

If you’re planning spring bridal shower or baby shower, where you need something pretty and delicious, at the same time enough to feed a crowd, THIS is your answer.

To prove how simple it is, I’m including the step-by-step visuals.

I love leaving the green tops when I slice the peppers. I think it adds to the cuteness, and also serves as a handle. But it’s totally up to you to leave it or not.

Please tell me you gonna make these?

If you do, don’t forget to snap a pic and share it with hashtag #sweetandsavorybyshinee.

Before you leave, tell me do you like smoked salmon? If so, what’s your favorite recipe to use them.

5 from 1 vote