“These impressive appetizers are from a recipe given to me many years ago by a friend that I tweaked a bit. They are pretty to look at and yummy. I save them for special occasions, since they are time-consuming to make. I usually remove pea pod strings and make filling the day before and stuff them the next day.”
8-10 people

Ingredients Nutrition


  1. Rinse pea pods, then remove string at edge of each peapod to open, Remove peas from peapods and set aside in measureing cup.
  2. Wrap peapods in paper towels and refrigerate in plastic bag until ready to fill.
  3. Bring cream cheese to room temperature.
  4. If reserved peas do not measure 3/4 C, add frozen peas to make correct amount. Add peas to softened cream cheese, mayonnaise, Tabasco, garlic powder and salt and pepper. Mix well. Put a bit into a peapod, taste, and adjust seasonings to your liking.
  5. Chill filling until it appears easier to work with.
  6. Using a pastry tube or teaspoon, fill each peapod.
  7. Refrigerate to firm up filling, then serve on a pretty platter gaarnished with grape tomatoes, pineapple slices or whatever to "color it up".
  8. A very pretty and tasty finger food -- .

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