Stuffed Mini Pepper “Carrots”

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These stuffed mini pepper “carrots” are almost too cute to eat! They’re super simple to make and they look like little carrots—they’re made with orange mini bell peppers complete with a sprig of dill on top. The cream cheese filling is bright and herby, and it pairs perfectly with the crunch of the peppers.

They’re such a fun addition to a spring table, and the best part is you can make them ahead of time and just pull them out of the fridge when you’re ready to serve.

Stuffed Mini Pepper “Carrots”

Makes 12 mini stuffed peppers

Ingredients:

For the filling:

• 8 oz cream cheese 

• 2 tbsp lemon

• 2 tbsp minced dill

• 2 tbsp minced chives 

• 1/4 tsp garlic powder

• Salt to taste
  

For the stuffed pepper “carrots”: 

• 6 orange mini bell peppers

• Fresh dill for “carrot tops”

To make:

1. In a medium bowl, whisk together all the cream cheese filling ingredients until well combined. Scoop the mixture into a Ziploc or piping bag and cut the bottom corner. 

2. Cut the mini bell peppers in half lengthwise and scoop out the seeds. Use a paring knife to carefully cut off the tops of the peppers. 

3. Place a spring of dill on each pepper, then pipe in the cream cheese filling, using a spoon to press the filling into the pepper and smooth it out. 

4. Keep in the fridge for up to 2 days before serving. Enjoy!

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