Cheese-Filled Bell Pepper “Carrots”

Why You’ll Love This Recipe

I love this recipe because it combines fresh, crunchy peppers with a rich, flavorful cheese filling. The cream cheese and Boursin blend together into a smooth, savory spread that pairs perfectly with the sweetness of the mini peppers. The fresh dill on top gives them the look of carrot greens while adding a burst of freshness. They’re quick, fun, and guaranteed to make people smile.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Sweet Mini Orange Peppers
Cream Cheese, 8 oz, room temperature
Boursin Garlic & Fine Herbs, 5.3 oz, room temperature
Fresh Dill

Directions

1. I wash and dry the mini orange peppers, then slice off the tops and carefully remove the seeds inside.
2. In a bowl, I mix the cream cheese and Boursin until smooth and fully combined.
3. I transfer the cheese mixture into a piping bag or a resealable plastic bag with the corner snipped.
4. I pipe the cheese filling into each pepper until full.
5. I insert a small sprig of fresh dill into the top of each pepper to resemble carrot greens.
6. I arrange them on a platter for serving.

Servings and Timing

This recipe makes about 12 cheese-filled peppers, depending on the size of the bag of mini peppers. It takes me around 15 minutes from start to finish, making it a quick and easy appetizer.

Variations

Sometimes I use flavored cream cheese instead of plain for extra variety. I’ve also swapped the dill for parsley or chives for a different look and flavor. If I want extra crunch, I add finely chopped nuts or veggies into the cheese filling. For a spicier version, I use mini red peppers and add a little cayenne to the cheese mixture.

Storage/Reheating

I store the filled peppers in an airtight container in the fridge for up to 2 days. Since the filling is creamy, I don’t reheat them they’re best served chilled or at room temperature.

FAQs

Can I make these ahead of time?

Yes, I fill the peppers a few hours before serving and keep them chilled.

Can I use different colors of peppers?

Yes, but orange peppers look the most like carrots for presentation.

Can I substitute the Boursin cheese?

Yes, herbed goat cheese or another flavored soft cheese works well.

How do I make the filling extra smooth?

I let the cheeses come to room temperature before mixing so they blend easily.

Can I add other herbs besides dill?

Yes, parsley, basil, or chives make great substitutes.

How do I keep the dill fresh on top?

I add the dill just before serving so it looks perky and fresh.

Can I make these spicy?

Yes, I mix in a little hot sauce or cayenne into the filling.

Can I serve these as part of a veggie platter?

Definitely, they pair well with fresh veggies and dips.

Do I need a piping bag?

No, I can spoon in the filling, but piping makes it cleaner and quicker.

Can I use low-fat cream cheese?

Yes, but the filling will be a little less rich and creamy.

Conclusion

Cheese-Filled Bell Pepper “Carrots” are one of my favorite festive appetizers because they’re cute, tasty, and so easy to make. I love how the sweet peppers balance the creamy, herby cheese filling, and the dill tops make them look like real little carrots. They’re a fun, seasonal dish that always brightens up the table.

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