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.
Find it online: https://chocolatecoveredamy.com/mini-stuffed-carrots/
