Mini 'Carrot' Peppers Stuffed with Herb Cream Cheese
These colorful mini 'carrot' peppers stuffed with herb cream cheese are a delightful and easy-to-make treat, perfect for festive gatherings like Easter.
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.
Notes
These mini stuffed peppers are best served cold. Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be served with a dipping sauce for an extra treat.