These Mini 'Carrot' Peppers are stuffed with a delicious cream cheese and herb filling! They are perfect to serve on Easter as an appetizer and can be made ahead and served cold!
1Bunch of carrot stems OR dill fronds(for the "carrot" leaves)
Herb Cream Cheese Filling
4ozCream cheese, softened
3tablespoonsour cream
1Chopped scallion
1tablespoonfreshly chopped dill
1tablespoonfreshly chopped parsley
⅛teaspoonsalt
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
Notes
The filling is versatile. Use vegan cream cheese if you want a vegan option. Try adding one of these to the filling if you like:
Tarragon
Chives
Garlic
Cheese
Basil
Worcestershire
Sriracha
Love food and entertaining? Follow Aleka on Instagram and subscribe to her mailing list so you don't miss future posts!Serve them with one of these Easter favorites!Easter Charcuterie BoardGreek Lamb Chops
