Mini Stuffed “Carrot” Peppers

Name: Mini Stuffed “Carrot” Peppers
Yield: 2
Ingredients: • mini bell peppers, orange; • fresh dill; • 4oz cream cheese; • 3 tbsp sour cream; • 1 chopped scallion; • 1 tbsp fresh dill, chopped; • 1 tbsp fresh parsley, chopped; • salt to taste

Serves 2

The easiest recipe stuffed full with a delicious herb filling. They are perfect to serve on Easter as an appetizer and can be made ahead!

2 servings

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Instructions

Wash your peppers. Cut them parallel and remove the seeds. Add your herb cream cheese filling evenly to the inside of the pepper then finish off dill fronds as the “carrot top”. Chill until ready to serve!

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Mini Stuffed “Carrot” Peppers

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Instructions

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