Name: Mini Carrot Peppers Stuffed with Herb Cream Cheese Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 10-12 mini orange bell peppers; 1 bunch carrot stems or dill fronds (for ‘carrot’ leaves garnish); 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

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Introduction

These mini “carrot” peppers stuffed with herb cream cheese make a delightful, colorful appetizer perfect for any gathering. The bright orange peppers mimic carrots, topped with fresh herb leaves for a charming presentation. Ready in just 10 minutes, they’re fresh, creamy, and easy to make.

The image shows four small orange pepper halves placed in a vertical line on a white marbled textured surface. Each pepper half holds a creamy white filling with visible green herb bits mixed in, giving a slightly rough texture to the cream layer, which fills the entire hollowed pepper half. From the wider opening of each pepper half, a fresh green dill sprig sticks out, adding a leafy and feathery texture at the top of the dish. The bright orange of the pepper contrasts with the smooth white cream and the vibrant green dill, creating a fresh and colorful look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10-12 mini orange bell peppers
1 bunch of carrot stems or dill fronds (for the “carrot” leaves)
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

Step 1: Lay your mini peppers flat on a cutting board and slice each one lengthwise, parallel to the board. This helps the peppers lay flat rather than tipping sideways.
Step 2: Remove any seeds and white ribs from the pepper halves, if desired, for a cleaner look and milder taste.
Step 3: In a bowl, combine the softened cream cheese, sour cream, chopped scallion, dill, parsley, and salt. Mix well until smooth and evenly blended.
Step 4: Spoon the herb cream cheese mixture neatly into each pepper half, filling them generously but carefully.
Step 5: Take a few dill fronds or carrot stems and gently press the ends into the cream cheese at the top of each pepper to resemble carrot leaves. The filling should hold them securely.
Step 6: Chill the stuffed peppers in the refrigerator until ready to serve. They are best served cold and fresh.

Tips & Variations

Substitute the sour cream with Greek yogurt for a tangier and lighter filling.
Add finely minced garlic or a pinch of smoked paprika to the cream cheese mixture for extra flavor.
Use mini sweet peppers of different colors for a more vibrant platter.
For a dairy-free option, replace cream cheese and sour cream with a vegan cream cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because of the fresh herbs and cream cheese, it’s best enjoyed within this time. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

The image shows four orange mini bell pepper halves laid out in a row on a white marbled surface. Each pepper half is filled with a creamy white cheese mixture speckled with small bits of green herbs. At the wider end of each pepper, there is a sprig of fresh green dill sticking out, giving the appearance of a leafy green top. The bright orange of the peppers contrasts with the white cheese and the fresh green dill, creating a fresh and colorful snack or appetizer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can prepare and stuff the peppers a few hours in advance and keep them chilled until serving. Adding the herb “carrot” leaves just before serving helps maintain their freshness.

What if I can’t find carrot stems or dill fronds?

If carrot stems or dill fronds aren’t available, fresh parsley or chive tops can be used to create the leafy look. Fresh herbs add flavor and a pretty touch to the presentation.