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