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Pretty Stuffed Spring Peas

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    3 dozen


  • 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


  • 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.
Nutrition 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.

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  • randcbruns
    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.

  • Grammy B
    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.

  • Cook_aholic
    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.

  • JennVat3
    Mar 30, 2010

    No comment left

  • pjclum
    Mar 28, 2010

    beautifull light spring appetizer!!