Sour Cream Cheese Puffs

Sour Cream Cheese Puffs
1 (8 oz) pkg. cream cheese softened
1 C. sour cream
1/3 C. finely chopped sweet red pepper
1/4 C. finely chopped onion
2 t. lemon juice
3/4 t. dill weed
1/4 t. pepper
2 (12 oz) tubes refrigerated buttermilk biscuits
1/4 C. minced fresh cilantro

In a small bowl beat the cream chees, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place on a rounded tablespoonful of cream cheese mixture in each cup.

Bake at 375 for 14-16 minutes or until golden brown. Sprinkle with cilantro, serve warm