Cheese-Filled Bell Pepper “Carrots”
Cheese-Filled Bell Pepper “Carrots” are festive mini orange peppers stuffed with a creamy cheese and herb filling, topped with fresh dill to resemble little garden carrots—perfect for spring or Easter gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 cheese-filled peppers
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 sweet mini orange peppers
8 oz cream cheese, room temperature
5.3 oz Boursin Garlic & Fine Herbs cheese, room temperature
Fresh dill sprigs
Instructions
- Wash and dry the mini orange peppers. Slice off the tops and carefully remove the seeds inside.
- In a bowl, mix cream cheese and Boursin until smooth and well combined.
- Transfer the cheese mixture into a piping bag or resealable plastic bag with the corner snipped.
- Pipe the cheese filling into each pepper until full.
- Insert a small sprig of fresh dill into the top of each pepper to resemble carrot greens.
- Arrange on a platter and serve chilled or at room temperature.
Notes
Swap plain cream cheese with flavored varieties for added flavor.
Use parsley or chives instead of dill for a different look.
Add chopped nuts or veggies into the filling for crunch.
For a spicier version, use mini red peppers and mix in cayenne pepper or hot sauce.
Best served fresh, but can be made a few hours ahead.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 95
- Sugar: 2g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://justsosavory.com/cheese-filled-bell-pepper-carrots/
