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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!