These Stuffed Mini Bell Pepper “Carrots” are a super cute appetizer, snack, or side dish for Easter. Dill fonds are added to the peppers to create the look of carrot leaves, then they’re stuffed with an herb-filled cream cheese mixture. They’re crunchy, creamy, delicious, and fun!
This recipe for stuffed mini bell pepper carrots is a fun twist on my regular stuffed mini peppers with a similar filling. These “carrots” use orange mini bell peppers only, with the dill fonds added to give the appearance of a carrot. They’re a light and refreshing appetizer that’s perfect for Easter or even spring in general. Plus, they take just 20 minutes to prepare!
Tips & Variations
- Swap the mayo. I like the richness that mayo adds to the filling, but sour cream can also be used. It adds a tangier flavor but is still smooth and creamy. Greek yogurt works too.
- Add some cheese. Shredded cheddar or mozzarella or freshly grated parmesan can be stirred into the filling.
- Try other herbs. Feel free to customize the filling by using other herbs and seasonings. Diced scallions, fresh garlic, tarragon, basil, and parsley are all good options.
- Fresh is best. I highly recommend using fresh herbs and squeezing the lemon juice yourself for these mini pepper carrots. The flavor is so much fresher and brighter!
- Chill before serving. These mini bell pepper carrots can be served immediately, but I like to make them at least 30-60 minutes in advance and pop them in the fridge. This gives the flavors a chance to meld a bit.
Stuffed Mini Bell Pepper “Carrots”
Ingredients
- 1 pound bag orange mini bell peppers (about 18 mini peppers)
- Fresh dill fonds (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 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 8 ounces softened cream cheese, 1/4 cup mayo, 1 tablespoon EACH fresh minced dill, fresh minced chives, and lemon juice, 1/4 teaspoon EACH garlic powder and coarse salt, and some pepper.
- 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.
- Serve right away or chill for later and enjoy!
Video
Nutrition
Other Notes
Serving Suggestions
These stuffed mini bell pepper carrots are a great appetizer or side dish for Easter. They add a pop of bright color and fresh flavor to the Easter table spread – or serve them before dinner as an appetizer. They round out the perfect meal including glazed ham, pea salad, parker house rolls, and carrot cake.
How To Store Leftovers
These stuffed mini bell pepper carrots should be stored in an airtight container in the fridge. They’ll stay good for 3 days. I do not recommend freezing them.
More Fun Easter Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
