Spring Stuffed Snow Peas

by Juli
(Tacoma, WA)

I got the idea for these from a popular cooking magazine, I changed them up a little to fit my tastes







Ingredients

1 package toffuti cream cheese, beaten
2 tsp minced chives
1 garlic clove, minced
1/2 tsp dill weed
1/4 tsp lemon-pepper seasoning
36 fresh snow peas (about 1/4 pound), trimmed

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.