Mini Stuffed Carrots are a fun, festive, and incredibly easy appetizer that looks like tiny carrots but tastes like a creamy, herby dream. Made with bright orange mini bell peppers and a smooth, savory filling, these adorable bites are perfect for parties, holidays, or anytime you want a crowd-pleasing snack that takes very little effort. This recipe is simple enough for beginners yet impressive enough to steal the show on any appetizer table.
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Why You’ll Love This Mini Stuffed Carrots Recipe
Mini stuffed carrots are one of those recipes that check every box. They’re quick to make, require no cooking, and use easy-to-find ingredients. The creamy filling pairs perfectly with the crisp sweetness of the mini peppers, while fresh herbs add brightness and color. These are naturally vegetarian, easy to customize, and can be made ahead of time, making them ideal for entertaining. Kids love the playful carrot look, and adults appreciate how fresh and flavorful they are.
Ingredients for Mini Stuffed Carrots
Mini Carrot Base
- 1 pound orange mini bell peppers (about 18 to 20 peppers)
- Fresh dill sprigs, for garnish (to resemble carrot tops)
Creamy Filling
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise or sour cream
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Ingredient Notes and Substitutions
Orange mini bell peppers give these their carrot-like appearance, but yellow mini peppers can work if orange aren’t available. Cream cheese should be fully softened so the filling mixes smoothly. Mayonnaise gives a richer flavor, while sour cream adds more tang, so choose based on preference. Fresh dill is classic for both flavor and garnish, but parsley or chives can be used if needed. For a dairy-free option, use plant-based cream cheese and vegan mayonnaise with the same measurements.
Step-by-Step Instructions
Step 1 – Prepare the Mini Peppers
Wash and dry the mini bell peppers. Slice off the stem ends, then cut each pepper in half lengthwise. Remove the seeds and membranes carefully so the pepper halves stay intact. Arrange the pepper halves cut-side up on a large tray or platter.
Step 2 – Make the Creamy Filling
In a medium mixing bowl, add the softened cream cheese, mayonnaise or sour cream, chopped dill, chopped chives, lemon juice, garlic powder, salt, and black pepper. Mix until completely smooth and well combined. Taste and adjust seasoning if needed.
Step 3 – Stuff the Peppers
Spoon the filling into each pepper half, or use a piping bag or zip-top bag with the corner snipped for a cleaner look. Fill each pepper just to the top without overfilling. Smooth the surface lightly with the back of a spoon if desired.
Step 4 – Garnish and Chill
Press a small sprig of fresh dill into the top of each stuffed pepper to create the look of carrot greens. Refrigerate for at least 30 minutes before serving to allow the filling to firm up and the flavors to blend.
Pro Tips for Success
Soften the cream cheese fully to avoid lumps in the filling. Use a piping bag for a polished, party-ready appearance. Chill the stuffed carrots before serving so they hold their shape better. Add the dill garnish right before serving if you want the freshest look. Choose peppers that are similar in size so they look uniform on the platter.
Flavor Variations
Mix in 2 tablespoons grated Parmesan cheese for extra savory depth. Add 1/4 teaspoon smoked paprika for a subtle smoky flavor. Stir in finely minced roasted red peppers for a sweeter, richer filling. Add a pinch of lemon zest for extra brightness. For a spicy version, mix in a small pinch of red pepper flakes.
Serving Suggestions
Serve mini stuffed carrots as an appetizer for holidays like Easter or spring gatherings. They’re perfect on a vegetable platter, grazing board, or brunch spread. Pair them with fresh fruit, crackers, or light salads for a balanced appetizer table. They also work well as a simple snack straight from the fridge.
Storage and Freezing Instructions
Store mini stuffed carrots in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. Freezing is not recommended, as the peppers will lose their crisp texture once thawed.
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Mini Stuffed Carrots
- Total Time: 20 minutes
- Yield: 18–20 pieces
- Diet: Vegetarian
Description
Fun, festive, and no-cook mini stuffed carrots made with sweet orange mini peppers and a creamy herbed filling. These adorable bites are perfect for parties, holidays, or an easy crowd-pleasing appetizer.
Ingredients
- 1 pound orange mini bell peppers
- Fresh dill sprigs, for garnish
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise or sour cream
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Wash and dry the mini bell peppers.
- Slice off stem ends and cut peppers in half lengthwise.
- Remove seeds and membranes and arrange peppers cut-side up.
- In a bowl, mix cream cheese, mayonnaise or sour cream, dill, chives, lemon juice, garlic powder, salt, and black pepper until smooth.
- Spoon or pipe filling into each pepper half.
- Smooth tops if desired.
- Press a small dill sprig into each pepper to resemble carrot tops.
- Refrigerate for at least 30 minutes before serving.
Notes
Fully soften cream cheese for a smooth filling. Chill before serving so the stuffed carrots hold their shape and look their best.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~90 |
| Protein | 2 g |
| Carbohydrates | 4 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sodium | ~180 mg |
Nutrition values are estimates and will vary based on exact ingredients and portion sizes.
FAQ About Mini Stuffed Carrots
Can I make mini stuffed carrots ahead of time?
Yes, these are perfect for making ahead. You can prepare them up to 24 hours in advance and keep them refrigerated. For the best appearance, add the dill garnish shortly before serving.
Can I use regular bell peppers instead of mini peppers?
Mini peppers work best for the carrot look and bite-size shape, but regular bell peppers can be used if cut into small sections. The presentation will be different, but the flavor will still be delicious.
Are mini stuffed carrots gluten-free?
Yes, this recipe is naturally gluten-free as written. Just double-check your cream cheese and mayonnaise labels to be sure.
How do I keep the filling smooth?
Make sure the cream cheese is fully softened before mixing. Mixing by hand works well, but a hand mixer can make the filling extra smooth.
Can I make this recipe vegan?
Absolutely. Use dairy-free cream cheese and vegan mayonnaise in the same amounts, and the recipe will still turn out creamy and flavorful.
Final Thoughts
Mini Stuffed Carrots are proof that simple ingredients and a little creativity can make something truly special. With their playful appearance, creamy filling, and fresh flavor, they’re guaranteed to be a hit at any gathering. Whether you’re hosting a holiday meal or just want an easy appetizer that looks impressive, this recipe is one you’ll come back to again and again.