Mini “Carrot” Peppers – Irresistible Easter Appetizer
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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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.
Find it online: https://www.claricerecipes.com/mini-carrot-peppers/