why make this recipe
Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese are a fun and tasty treat perfect for Easter gatherings. They are colorful, easy to make, and a hit among both kids and adults. These bite-sized snacks bring together the crunch of fresh peppers and the creamy taste of herb cream cheese, making them a delightful addition to your Easter brunch.
how to make Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese
Ingredients:
- Mini ‘Carrot’ peppers (about 12-15)
- 8 oz cream cheese, softened
- 1/4 cup fresh herbs (like chives, parsley, and dill), chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Optional: paprika for garnish
Directions:
- Start by washing the mini ‘carrot’ peppers. Cut off the tops and remove the seeds carefully.
- In a medium bowl, combine the softened cream cheese, chopped herbs, lemon juice, salt, and pepper. Mix until well blended and creamy.
- Use a small spoon or piping bag to fill each mini pepper with the herb cream cheese mixture.
- If desired, sprinkle a little paprika on top for added color and flavor.
- Arrange the stuffed peppers on a serving platter and chill in the refrigerator before serving.
how to serve Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese
These mini stuffed peppers are best served cold. Place them on a colorful platter for a festive look. They make a great appetizer at parties or a healthy snack option for gatherings. You can also serve them alongside a dipping sauce for an extra treat.
how to store Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese
Store any leftovers in an airtight container in the refrigerator. They will last for up to 3 days. Make sure to keep them chilled until you are ready to serve again to maintain freshness.
tips to make Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese
- Feel free to use any fresh herbs you prefer or have on hand for a custom flavor.
- To make the filling smoother, you can add a little bit of sour cream or Greek yogurt.
- If you do not have a piping bag, a plastic zip-lock bag with one corner cut off works just as well for filling the peppers.
variation
You can also experiment by adding different ingredients to the cream cheese mixture, such as diced olives, sun-dried tomatoes, or crumbled feta cheese for a unique twist.
FAQs
1. Can I make these stuffed peppers ahead of time?
Yes, you can prepare the peppers and fill them a day in advance. Just keep them in the fridge until you’re ready to serve.
2. What if I can’t find mini ‘carrot’ peppers?
You can use any small bell peppers or even cherry tomatoes as an alternative. Just adjust your recipe based on the size.
3. Can I add meat to the filling?
Absolutely! Cooked and crumbled bacon or diced chicken can be mixed into the cream cheese filling for added protein and flavor.
Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese
Ingredients
Main ingredients
- 12-15 Mini ‘carrot’ peppers About 12-15 pieces are needed.
- 8 oz cream cheese, softened
- 1/4 cup fresh herbs (like chives, parsley, and dill), chopped Feel free to use any preferred herbs.
- to taste Salt and pepper
- 1 tablespoon lemon juice
- paprika (optional, for garnish) Used for added color and flavor.
Instructions
Preparation
- Wash the mini ‘carrot’ peppers, cut off the tops, and remove the seeds carefully.
- In a medium bowl, combine softened cream cheese, chopped herbs, lemon juice, salt, and pepper. Mix until well blended and creamy.
- Use a small spoon or piping bag to fill each mini pepper with the herb cream cheese mixture.
- If desired, sprinkle a little paprika on top for added color and flavor.
- Arrange the stuffed peppers on a serving platter and chill in the refrigerator before serving.