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!
Servings: 18 peppers
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
Calories: 72kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 93mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 969IU | Vitamin C: 33mg | Calcium: 15mg | Iron: 0.1mg