Pretty Stuffed Spring Peas Recipe

5 4 5
Pretty Stuffed Spring Peas Recipe
Pretty Stuffed Spring Peas Recipe photo by Taste of Home
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Pretty Stuffed Spring Peas Recipe

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5 4 5
Publisher Photo
These stuffed peas are the perfect way to welcome spring and sail right through summer. I serve them on a platter surrounded by juicy strawberries. —Phyllis Cooper, Yarmouth Port, Massachusetts
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons minced chives
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon lemon-pepper seasoning
  • 36 fresh snow peas (about 1/4 pound), trimmed

Directions

In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight.
Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a 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 teaspoonful of filling into each pod. Yield: 3 dozen.
Originally published as Pretty Stuffed Spring Peas in Taste of Home April/May 2010, p64

Nutritional Facts

1 each: 23 calories, 2g fat (1g saturated fat), 7mg cholesterol, 22mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

  • 1 package (8 ounces) cream cheese, softened
  • 2 teaspoons minced chives
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon lemon-pepper seasoning
  • 36 fresh snow peas (about 1/4 pound), trimmed
  1. In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight.
  2. Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
  3. Gently split peas open; pipe about 1 teaspoonful of filling into each pod. Yield: 3 dozen.
Originally published as Pretty Stuffed Spring Peas in Taste of Home April/May 2010, p64

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Reviews forPretty Stuffed Spring Peas

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randcbruns User ID: 828588 223004
Reviewed Mar. 17, 2015

"These are a family favorite. They are lovely for a spring party. You can use just about any filling and seasonings you want to."

MY REVIEW
Grammy B User ID: 5347028 218620
Reviewed Jan. 23, 2015

"THIS SOUNDS YUMMY. I have not tried this recipe yet; however, I have made a similar appetizer by filling the "pea boats" with seafood salad. They are delish."

MY REVIEW
Cook_aholic User ID: 797539 176662
Reviewed Sep. 11, 2014

"What a neat idea. I made this exactly as is and it was great. It also did what all good recipes should do and gave me other ideas! I did the same thing with pimento cheese and peanut butter. Even mixed up whipped cream cheese and added drained crushed pineapple to it."

MY REVIEW
pjclum User ID: 3673365 142855
Reviewed Mar. 28, 2010

"beautifull light spring appetizer!!"

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