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Stuffed “Carrot” Mini Peppers

April 1, 2026

Stuff mini sweet bell peppers with herbed cream cheese for a cute Easter appetizer that is crunchy, creamy, and delicious!

Amy Ross

Stuffed “Carrot” Mini Peppers

Stuff mini sweet bell peppers with herbed cream cheese for a cute Easter appetizer that is crunchy, creamy, and delicious!
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Servings: 10 appetizers
Course: Appetizer, Snack
Ingredients Method

Ingredients
  

  • 5 mini orange sweet bell peppers
  • 10 dill sprigs for "stems"
Herbed Cream Cheese Filling
  • 4 oz cream cheese from brick, softened
  • 3 Tbsp sour cream
  • ¼ cup chopped fresh green onion
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh parsley
  • ⅛ tsp salt

Method
 

  1. Clean and dry peppers well. Remove stems and seeds. Cut in half lengthwise to form carrot shapes.
  2. Combine filling ingredients. Fill peppers with filling.
  3. Add a dill sprig "stem" to each pepper. Enjoy!

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get to know amy

Amy is passionate about creating delicious food that enhances celebrations and gatherings. Her love of creative food has led her to collect, modify, and share recipes over the years, and she now shares her favorites to inspire others to express creativity through food while making lasting memories. Based in Michigan, she finds inspiration in the state's four distinct seasons and enjoys exploring its unique landscapes, especially the Lake Michigan shoreline in Grand Haven, the Traverse City area, and Mackinac Island.

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