Description
These adorable stuffed mini bell pepper ‚carrots‘ are vibrant, fun, and filled with a creamy, herbaceous filling that makes them the perfect bite-sized appetizer.
Ingredients
Scale
- 1 pound mini orange bell peppers (about 18 mini peppers)
- Fresh dill fronds (20 to 30)
- 8 ounces cream cheese (softened to room temperature)
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- Cracked black pepper (to taste)
Instructions
- Wash and dry the mini bell peppers. Cut off the tips and slice each pepper in half lengthwise. Scoop out the ribs and seeds.
- Place a small dill frond on top of each pepper for a ‚carrot top‘ effect.
- In a bowl, blend together the softened cream cheese and mayonnaise until smooth. Mix in minced dill, chives, lemon juice, garlic powder, and salt. Adjust seasoning as needed.
- Pipe the creamy filling into each halved pepper, topping with the dill frond.
- Serve immediately or chill for an hour to meld the flavors.
Notes
These stuffed peppers can be made a day in advance and stored in the fridge until serving. They are best enjoyed fresh, but can last up to 4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 50
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: stuffed peppers, appetizers, vegetarian snacks, party food, colorful appetizers
