Stuffed Pretty Spring Peas

taste of home 2011 summer appetizers


Pretty Stuffed Spring Peas

1 package (8 oz) cream cheese, softened

2 tsp minced chives

1 tsp dried basil

1 garlic clove minced

½ tsp each caraway seeds and dill weed

¼ tsp lemon-pepper seasoning

 

36 fresh snow peas (1/4 lb trimmed)

In large bowl, combine the first 7 ingredients – Cover and frigate overnight.

Let filling stand at room temperature for 30 minutes.

 

In large saucepan bring 6 cups water to boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water.  Drain and pat dry. Gently split peas open; pipe about 1 tsp of filling into each pod.

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