Mini ‘Carrot’ Peppers Stuffed w/ Herb Cream Cheese
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!
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Servings: 6 people
Calories: 100kcal
Cost: $4
Ingredients
- 10-12 Mini Bell Peppers, Orange
- 1 Bunch of 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!
Recipe Notes
Use can omit the dill leaves and use different colored peppers and make these YEAR-ROUND!
Nutrition
Calories: 100kcal | Saturated Fat: 4.9g | Cholesterol: 23mg | Sodium: 113mg | Fiber: 1g | Sugar: 3.1g
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