These Mini 'Carrot' Peppers are stuffed with a delicious cream cheese and herb filling! They are an easy and cute Easter appetizer recipe that can be made ahead and served cold!
Updated to add** I thought of these carrot peppers over 4 years ago and since then, it's been the most popular Easter recipe on my blog every spring!
There are many imposter recipes out there years later but THIS one is the true OG. 🙂 I hope you like it! Please comment below and tag me on social if you make them!
A Cute & Easy Easter Appetizer
When it comes to Easter, the more creative and cute, the better!
But one thing I think is so important when it comes to "cute" food is that it better TASTE better than it looks. If it just "looks" cute, really why bother?
So when it comes to these baby stuffed orange peppers, I can guarantee they are flavorful and delicious! Adorable little baby peppers stuffed with a creamy herb filling that you can take with you on your Easter egg hunt!
Best of all, I love that these are a make ahead appetizer because when the holidays come, there is no time to prepare food at the last minute.
🐰 Don't forget to check out these Creative & Easy Easter Appetizers!
What Color Peppers To Use
Did you know that carrots come in red, orange, yellow AND purple??
With that said, use whatever color peppers you have on hand. This bag of mini bell peppers is great for this appetizer. I will use a mixture of colors if I am serving a LARGE crowd.
You can pull out the orange ones if you want but there are often only a few in a pack.
😋 My Layered Taco Dip and my Cold Spinach Dip are both popular party dips people go crazy over!
Watch How I Make These!
How To Make Stuffed Baby "Carrots"
Savory Easter appetizers that are EASY to make are hard to come by. Trust me, I've done my research. With that said, I did come across a few Easter appetizer ideas but most are tedious and time consuming.
These stuffed "carrots" are simple, I promise. They shouldn't take more than 10 minutes to make! Plus, they are bright, fresh and practically scream "spring is here!".
All you need is a few mini sweet peppers to get started. I like to pick out the orange ones if I have the opportunity. If your grocery store doesn't sell individual baby bells, then purchase a larger package of multi-color and just use the orange peppers.
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🐣 Have you checked out my Easter Charcuterie Board I just posted?
The filling I used was a mixture of cream cheese, sour cream and fresh herbs like parsley, dill and scallions. That's it! I will toss all ingredients in a bowl and mix until smooth and creamy.
I used a spoon to fill each cavity and added some fresh dill leaves to the top of each to make each look like mini carrots. Everyone will love how fun, creative and perfectly bite sized they are!
The most important part is to make sure you cut your peppers lengthwise the correct way so they lay flat. The easiest way to do this is to lay each pepper on your cutting board and see how they naturally lay. When you see how they naturally lay, cut parallel to the table. Then, when you fill each pepper, they wont lean oddly.
Other Variations
I love fresh dill. It adds a flavor unlike no other herb. However, if you have fresh herbs in your garden or don't have dill on hand, you can definitely make it with other fresh herbs!
Other add-ins to kick up the flavor!
- Tarragon
- Chives
- Garlic
- Cheese
- Basil
- Worcestershire
- Sriracha
Make This A Year-Round Appetizer
Even if its not Easter, you can still enjoy these stuffed mini peppers year round! If you don't want them looking like actual carrots, just remove the dill fronds from the tops and mix up the colors of your peppers.
They have red and yellow too! This appetizers also happens to be keto friendly and vegetarian so most will be able to enjoy it.
Love Make Appetizers in Advance?
I have an Ebook I created with my top make-ahead appetizers you'll LOVE! Get it here!
📖 Recipe
Mini ‘Carrot’ Peppers Stuffed w/ Herb Cream Cheese
Ingredients
- 10-12 Mini Bell Peppers, Orange
- 1 Bunch of carrot stems OR dill fronds ((for the "carrot" leaves))
Herb Cream Cheese Filling
- 4 oz Cream cheese, softened
- 3 tablespoon sour cream
- 1 Chopped scallion
- 1 tablespoon freshly chopped dill
- 1 tablespoon freshly chopped parsley
- ⅛ teaspoon salt
Instructions
- Lay your peppers onto a cutting board and slice them parallel to the cutting board length-wise. This is important to do this way if you want your peppers to lay flat rather than tilted on their side.
- Once your peppers are halved, remove any seeds or white ribs if you prefer.
- Add all filling ingredients to a bowl or mixer and mix until well blended.
- Using a spoon, neatly fill your peppers with the herb cream cheese.
- Pull off a few dill fronds and press the ends into the top of your peppers. The cream cheese filling should hold the stems in place nicely.
- Chill until your ready to serve!
Video
Recipe Notes
- Tarragon
- Chives
- Garlic
- Cheese
- Basil
- Worcestershire
- Sriracha
Susan
These are super cute, and were a huge hit at Easter brunch! I was short on time, so used the Tillamook Very Veggie cream cheese and parsley for the greens. Thanks so much for the post!
Aleka Shunk
Thanks so much for leaving a review! That's a great shortcut!
karen bertelsen
O.K. I love these. Cutest things ever for Easter.
Aleka Shunk
Thanks so much! 🙂