Mini 'Carrot' Peppers Stuffed with Herb Cream Cheese Bliss

Enjoy Mini 'Carrot' Peppers, a vibrant appetizer stuffed with herb cream cheese, perfect for gatherings.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 8 peppers

Course: Appetizers

Cuisine: American

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Peppers

12 Mini Bell Peppers, Orange Mix in some yellow and red for color
to garnish Carrot Stems/Dill Fronds Optional decor

For the Herb Filling

4 oz Cream Cheese Softened; try vegan for dairy-free
3 tbsp Sour Cream Adds tangy richness
1 Chopped Scallion For crunch and mild onion flavor
1 tbsp Fresh Dill Chopped; can substitute with parsley
1 tbsp Fresh Parsley Chopped; enhances flavor and color
⅛ tsp Salt Elevates flavors

Equipment

mixing bowl
spoon
Knife
cutting board
piping bag
Plastic wrap

Method

Steps

Slice the mini bell peppers lengthwise and remove seeds.
Mix cream cheese, sour cream, scallion, dill, parsley, and salt in a bowl.
Fill each pepper half with the herb filling.
Garnish with dill fronds or carrot tops.
Chill the stuffed peppers in the refrigerator for at least 30 minutes.

Nutrition

Serving: 1pepperCalories: 70kcalCarbohydrates: 4gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

These peppers can be made a day in advance and chilled before serving. Feel free to customize the filling to your taste.

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