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!
Equipment
- Cutting board
- Sharp knife
- mixing bowl
- Spoon
Ingredients
Ingredients
- 10-12 Mini Bell Peppers, Orange Mini Bell Peppers, Orange Offers delicate sweetness and their cheerful color mimics carrots perfectly.
- 1 Bunch carrot stems OR dill fronds for the 'carrot' leaves
- 4 oz Cream cheese, softened The rich, smooth base of the filling that brings everything together.
- 3 tbsp sour cream Lightens and softens the cream cheese, lending a subtle tang.
- 1 Chopped scallion For gentle sharpness and a pop of green in the creamy mixture.
- 1 tbsp freshly chopped dill Brings brightness and springtime flavor.
- 1 tbsp freshly chopped parsley Lends freshness and vibrant flecks of color.
- 1/8 tsp salt Just enough to enhance all the other tastes.
Instructions
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!