Mini ‘Carrot’ Peppers: The Perfect Easter Appetizer
Festive and adorable Mini ‘Carrot’ Peppers filled with a creamy herb cheese mixture, perfect for Easter and springtime gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 10-12 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Easter
- Diet: Vegetarian
Ingredients
Scale
- 10–12 Mini Orange Bell Peppers
- 1 Bunch of Fresh Dill or Carrot Greens
- 4 oz Cream Cheese, softened
- 3 tbsp Sour Cream
- 1 Chopped Scallion
- 1 tbsp Fresh Dill, chopped
- 1 tbsp Fresh Parsley, chopped
- 1/8 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Lemon Zest
Instructions
- Slice mini bell peppers lengthwise so they lay flat.
- Mix cream cheese, sour cream, scallions, dill, parsley, salt, garlic powder, and lemon zest until smooth.
- Fill each mini bell pepper half with the herb cream cheese mixture using a spoon or piping bag.
- Press fresh dill fronds or carrot greens into the filling to resemble carrot tops.
- Refrigerate for at least 30 minutes before serving.
Notes
For extra flavor, experiment with different herbs and cheeses. Serve chilled for the best texture and taste.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 45
- Sugar: 2g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 8mg
Keywords: mini carrot peppers, Easter appetizer, stuffed peppers, herb cheese filling