Mini “Carrot” Peppers stuffed with herb cream cheese are the cutest Easter appetizer you can serve. These bright orange mini peppers look like little carrots and are filled with a creamy, fresh herb mixture that tastes as good as it looks. In this recipe, you’ll learn how to slice Mini “Carrot” Peppers properly so they lay flat, how to mix the perfect herb cream cheese filling, and how to style them beautifully for Easter brunch. Best of all, they take just 10 minutes and can be made ahead.
Ingredients for Mini “Carrot” Peppers
Mini “Carrot” Peppers require simple, fresh ingredients that come together in minutes. Because this appetizer focuses on presentation, choose bright orange mini peppers with fresh green tops if possible.
Here’s everything you need:
10–12 orange mini bell peppers
1 bunch carrot stems or fresh dill fronds (for the “carrot” leaves)
For the Herb Cream Cheese Filling:
4 oz cream cheese, softened
3 tablespoons sour cream
1 scallion, finely chopped
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped parsley
⅛ teaspoon salt
Mini “Carrot” Peppers work best when the peppers are firm and vibrant in color. The natural sweetness of orange mini peppers balances beautifully with the savory herb filling.
If you cannot find carrot stems, fresh dill fronds create a realistic “carrot top” effect while adding extra flavor.
Herb Cream Cheese Filling Breakdown
The herb cream cheese filling makes these Mini “Carrot” Peppers taste fresh and bright. Each ingredient plays a role in creating the perfect balance.
| Ingredient | Purpose |
|---|---|
| Cream Cheese | Creates creamy base |
| Sour Cream | Adds smooth texture & light tang |
| Fresh Dill & Parsley | Brings fresh herbal flavor |
| Scallion | Adds mild onion depth |
Because Mini “Carrot” Peppers are served cold, fresh herbs truly shine. Chop them finely so they blend smoothly into the cream cheese mixture.
Step-by-Step Mini “Carrot” Peppers Method
Mini “Carrot” Peppers come together in just 10 minutes, but slicing them properly makes all the difference. Follow these simple steps to ensure they lay flat and look like adorable little carrots.
Step 1: Slice the Mini Peppers Lengthwise
Place the mini peppers on a cutting board. Slice each pepper parallel to the cutting board, lengthwise from stem to tip.
This cutting method is important. It allows the Mini “Carrot” Peppers to lay flat instead of tilting on their side.
Step 2: Remove Seeds and Ribs
Once halved, gently remove any seeds or white ribs inside the peppers. Although mini peppers typically contain few seeds, cleaning them ensures a smooth filling surface.
Pat the inside dry with a paper towel if needed.
Step 3: Prepare the Herb Cream Cheese Filling
Add softened cream cheese, sour cream, chopped scallion, dill, parsley, and salt to a bowl.
Mix thoroughly using a spoon or hand mixer until smooth and evenly blended. The mixture should be creamy but thick enough to hold its shape inside the peppers.
Step 4: Fill the Mini “Carrot” Peppers
Using a spoon, neatly fill each pepper half with the herb cream cheese mixture.
Smooth the top slightly so the filling looks clean and even. Do not overfill, as excess filling can spill over when adding the “carrot tops.”
Step 5: Add the “Carrot” Leaves
Pull off a few dill fronds or carrot stems.
Press the stem ends gently into the top of each filled pepper. The cream cheese filling will hold them securely in place.
Arrange the Mini “Carrot” Peppers on a serving platter and refrigerate until ready to serve.
They look fresh, vibrant, and perfectly styled for Easter.
Serving, Variations, and Storing Mini “Carrot” Peppers
Mini “Carrot” Peppers stuffed with herb cream cheese look impressive, yet they require almost no effort. Because they are served cold, they make Easter entertaining simple and stress-free.
Serving Mini “Carrot” Peppers for Easter
Mini “Carrot” Peppers shine when arranged creatively. For the best Easter presentation, place them on a white platter and scatter extra dill around the base to resemble a garden bed.
You can also lay them on a tray lined with parchment and sprinkle a few whole mini carrots nearby for a playful effect. The bright orange peppers and fresh green stems create instant holiday charm.
Serve Mini “Carrot” Peppers alongside other light appetizers, fresh fruit, deviled eggs, or a brunch spread. Because they are bite-sized, guests can grab them easily without utensils.
These stuffed peppers balance sweet desserts beautifully and add a fresh, savory element to your Easter table.
Variations and Storage Tips
Mini “Carrot” Peppers adapt easily to different flavors.
• Add crumbled feta for a tangy twist
• Mix in finely chopped spinach for extra color
• Add garlic powder for deeper flavor
• Swap dill for chives for a milder herb profile
For storage, place Mini “Carrot” Peppers in an airtight container and refrigerate for up to 2 days.
Because the filling contains cream cheese and sour cream, keep them chilled until serving. They taste best cold and fresh.
Avoid freezing, as the texture of the filling may separate.
Frequently Asked Questions
Can I make Mini “Carrot” Peppers ahead of time?
Yes. You can prepare Mini “Carrot” Peppers up to 24 hours in advance. Store them covered in the refrigerator and garnish with fresh dill before serving.
What can I use instead of dill fronds?
You can use carrot stems, parsley sprigs, or even chives to create the “carrot top” look.
Can I use flavored cream cheese?
Yes. Plain herb cream cheese works well, but mixing fresh herbs yourself creates brighter flavor.
Are Mini “Carrot” Peppers healthy?
Mini “Carrot” Peppers are relatively light at about 100 calories per serving and contain fresh herbs and vegetables, making them a balanced appetizer option.
Conclusion
Mini “Carrot” Peppers stuffed with herb cream cheese are the perfect Easter appetizer. They look festive, taste fresh, and require just 10 minutes to prepare. Whether you serve them at Easter brunch or a spring gathering, they add color, creativity, and flavor to your holiday table.
Print
Mini “Carrot” Peppers – Irresistible Easter Appetizer
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Mini “Carrot” Peppers stuffed with herb cream cheese are a festive and easy Easter appetizer. These orange mini peppers are filled with a creamy dill and parsley mixture and styled to look like carrots.
Ingredients
10–12 orange mini bell peppers
1 bunch carrot stems or fresh dill fronds
Herb Cream Cheese Filling:
4 oz cream cheese, softened
3 tablespoons sour cream
1 chopped scallion
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped parsley
1/8 teaspoon salt
Instructions
1. Slice mini peppers lengthwise parallel to the cutting board.
2. Remove seeds and white ribs.
3. Mix cream cheese, sour cream, scallion, dill, parsley, and salt until smooth.
4. Fill each pepper half neatly with herb cream cheese.
5. Press dill fronds or carrot stems into the top to resemble carrot leaves.
6. Chill until ready to serve.
Notes
Slice peppers lengthwise so they lay flat.
Use fresh herbs for best flavor.
Store refrigerated up to 2 days.
Do not freeze.