Description
A fun and festive appetizer made with mini sweet peppers filled with a creamy herb cheese mixture, designed to look like little carrots—perfect for spring gatherings and Easter celebrations.
Ingredients
- 10–12 mini bell peppers (preferably orange)
- 1 small bunch of dill fronds or carrot tops (for garnish)
- 4 oz cream cheese, softened
- 3 tablespoons sour cream
- 1 scallion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/8 teaspoon salt
Instructions
- Place the mini peppers on a cutting board and slice each one lengthwise so they can sit flat.
- Remove seeds and white ribs from inside the peppers.
- In a bowl, mix cream cheese, sour cream, scallion, dill, parsley, and salt until smooth and creamy.
- Spoon the filling into each pepper half and smooth the tops.
- Insert small sprigs of dill into the tops to resemble carrot stems.
- Chill in the refrigerator until ready to serve.
Notes
- Serve chilled for best flavor and texture.
- Make ahead and refrigerate up to 3 days.
- Add garlic or onion powder for extra flavor.
- Use plant-based cream cheese and sour cream for a vegan option.
- Chives or parsley can replace dill for garnish.
- Slice peppers based on how they lay flat to prevent tipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2–3 stuffed peppers
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
