15-Minute Stuffed Mini Bell Pepper Carrots
These adorable stuffed mini bell peppers are disguised as carrots with fresh dill fronds as the leafy tops. The creamy herb filling combines cream cheese, sour cream, and fresh herbs like dill and parsley for a bright, tangy flavor. Perfect as an appetizer for parties, potlucks, or Easter gatherings, these bite-sized treats offer a playful presentation that's sure to impress guests. The orange peppers provide a sweet crunch that pairs beautifully with the savory herb cream cheese filling.
Ingredients
- 10 mini bell peppers (orange)baby carrots1:1
use actual carrots hollowed out
- 1 bunch dill fronds, for carrot leaves
- 4 oz cream cheese, softened
- 3 tablespoon sour cream
- 1 scallion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon garlic salt
- salt
Instructions
- 1
Lay peppers on cutting board and slice lengthwise parallel to board so they lay flat
- 2
Remove seeds and white ribs from pepper halves if desired
- 3
Mix all filling ingredients in bowl until well blended
- 4
Fill pepper halves neatly with herb cream cheese using spoon
- 5
Press dill fronds into top of peppers, using cream cheese to hold stems
- 6
Chill until ready to serve
Tips
Cut peppers lengthwise parallel to cutting board to ensure they lay flat for stable presentation.
Soften cream cheese at room temperature for easier mixing and smoother filling texture.
Press dill fronds firmly into cream cheese filling so they stand upright like carrot tops.
Good to Know
Refrigerate covered up to 3 days
Can prepare filling 1 day ahead, assemble day of serving
Serve chilled as appetizer or party snack
Common Mistakes
Don't cut peppers the wrong way or they'll tip over instead of laying flat
Substitutions
use actual carrots hollowed out
FAQ
Can I use different colored peppers?
Yes, but orange peppers work best for the carrot appearance. Red or yellow peppers will also taste great but won't look like carrots.
How long do these keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The peppers may release some moisture over time but will still taste good.
Can I make the filling ahead of time?
Yes, prepare the herb cream cheese filling up to 1 day ahead. Assemble the peppers on the day you plan to serve them for best presentation.