Why You’ll Love This Recipe
- Fun and Festive: The carrot-inspired design makes it an ideal appetizer for holidays like Easter.
- Quick and Easy: With only a 10-minute prep time, these stuffed peppers are a breeze to prepare.
- Make Ahead: Perfect for busy days, as you can assemble them ahead of time and serve cold.
- Versatile Flavor: The cream cheese and herb filling can be customized to your liking with various fresh herbs.
Ingredients
- 10-12 mini bell peppers, preferably orange
- 1 bunch of carrot stems or dill fronds (for garnish)
For the herb cream cheese filling:
- 4 oz cream cheese, softened
- 3 tbsp sour cream
- 1 chopped scallion
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped parsley
- 1/8 tsp salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Slice the mini bell peppers lengthwise to create a flat base, keeping the tops intact for easy stuffing.
- In a bowl, mix together cream cheese, sour cream, chopped scallion, dill, parsley, and salt until smooth and creamy.
- Using a spoon, fill each pepper with the herb cream cheese mixture.
- Garnish each stuffed pepper with a carrot stem or dill fronds to resemble carrot tops.
- Serve chilled and enjoy!
Servings and Timing
- Servings: This recipe serves approximately 6 people.
- Prep Time: 10 minutes.
- Total Time: 10 minutes.
Variations
- Different Herbs: If you don’t have dill, try using tarragon, basil, or chives.
- Add-Ins: Kick up the flavor with a bit of garlic, cheese, or even sriracha for a spicy twist.
- Colorful Peppers: Use a variety of bell peppers (red, yellow, or purple) to create a more vibrant dish.
- Vegan Version: Replace cream cheese with a vegan cream cheese alternative and use non-dairy sour cream.
Storage/Reheating
These mini stuffed carrots are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. They do not require reheating as they are meant to be served cold.
FAQs
Can I use any color bell peppers?
Yes, while orange peppers are traditional for a “carrot” look, you can use red, yellow, or green peppers for variety.
How can I make these spicier?
Add some sriracha or a pinch of cayenne pepper to the cream cheese mixture to give it a spicy kick.
Can I make the filling ahead of time?
Yes, the cream cheese mixture can be prepared a day ahead and stored in the refrigerator. Just stuff the peppers before serving.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor, but dried herbs can be used in a pinch. Just reduce the amount to about half.
Can I make these vegan?
Yes, use vegan cream cheese and sour cream for a vegan version of this recipe.
What can I use instead of scallions?
You can use finely chopped onions or shallots as an alternative to scallions.
How long can I store these stuffed peppers?
These can be stored in an airtight container in the fridge for up to 2 days, but they are best eaten fresh.
Can I freeze these stuffed peppers?
Freezing is not recommended as the texture of the peppers may change after thawing.
How do I prevent the peppers from leaning when stuffed?
Make sure to slice the peppers parallel to how they naturally lie on the cutting board for a stable base.
What are other creative ways to serve these?
Serve them as part of a veggie platter or as a fun addition to a springtime charcuterie board.
Conclusion
Mini Stuffed Carrots offer a delightful blend of fun and flavor, making them a perfect addition to any spring celebration. Their vibrant colors, simple preparation, and delicious cream cheese filling make them a hit at any gathering. Whether for Easter or any other occasion, these mini stuffed peppers are sure to impress your guests!
Mini Stuffed Carrots
Mini Stuffed Carrots are a fun, festive appetizer perfect for spring celebrations like Easter. Mini bell peppers, filled with a creamy herb cheese mixture, are garnished with dill fronds, resembling carrots. These easy-to-make, bite-sized delights will surely impress your guests with their bright flavors
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 10–12 mini bell peppers, preferably orange
- 1 bunch of carrot stems or dill fronds (for garnish)
For the Herb Cream Cheese Filling:
- 4 oz cream cheese, softened
- 3 tbsp sour cream
- 1 chopped scallion
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped parsley
- 1/8 tsp salt
Instructions
- Slice the mini bell peppers lengthwise, keeping the tops intact for easy stuffing.
- Mix the cream cheese, sour cream, chopped scallion, dill, parsley, and salt in a bowl until smooth and creamy.
- Fill each pepper with the herb cream cheese mixture using a spoon.
- Garnish each stuffed pepper with a carrot stem or dill fronds to resemble carrot tops.
- Serve chilled and enjoy!
Notes
- Make Ahead: Prepare the herb cream cheese mixture a day in advance and store in the refrigerator. Assemble the peppers just before serving.
- Herb Swaps: Swap dill with basil, tarragon, or chives.
- Spicy Twist: Add sriracha or cayenne pepper to the filling for a spicy kick.
