Stuffed Mini Bell Pepper "Carrots"

Crunchy orange mini peppers and dill fonds are stuffed with an herb-infused cream cheese mixture in these Stuffed Mini Bell Pepper Carrots. An easy appetizer that's perfect for Easter!

👥 18 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl

📝 Preparation Steps

Wash and dry 18 mini orange bell peppers. Cut off the very end/stem, slice in half lengthwise, and scoop out the ribs and seeds.

Lay a small dill fond at the top of the pepper so that the leafy end is hanging off the top.

Make the spread. In a medium bowl, using a handheld mixer, blend together the cream cheese, mayo, fresh minced dill, fresh minced chives, lemon juice, garlic powder, coarse salt, and some pepper.

cream cheese (, softened to room temperature)8 ouncesfresh lemon juice1 tablespoon

For a clean presentation, transfer filling to a plastic bag, snip off a corner, and pipe into the peppers and on top of the dill fonds to hold it in place.

Fresh dill fonds (20 to 30)

Serve right away or chill for later and enjoy!

Nutrition Facts

calories

72 kcal

fat Content

7 g

serving Size

1 serving

fiber Content

1 g

sugar Content

2 g

sodium Content

93 mg

protein Content

1 g

trans Fat Content

0.01 g

cholesterol Content

14 mg

carbohydrate Content

2 g

saturated Fat Content

3 g

unsaturated Fat Content

4 g

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