Carrot-Shaped Stuffed Mini Peppers Recipe
A simple cream cheese appetizer that’s perfect for spring or Easter and easy enough for kids to help make.
Ingredients
- 10 yellow mini bell peppers
- 8 ounces cream cheese (softened (240 grams))
- ¼ cup Parmesan (finely grated, see note 1 (20 grams))
- ¼ cup chives (fresh, finely chopped)
- ¼ cup parsley (fresh, finely chopped)
- ½ teaspoon salt
- ⅛ teaspoon black pepper (or to taste)
- fresh dill (a bunch)
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Instructions
- Cut each mini bell pepper in half lengthwise and remove all the seeds and membranes. Place onto a small tray/baking sheet.
- In a medium bowl, mix together cream cheese, grated Parmesan, chopped chives, salt, black pepper and a tablespoon of finely chopped dill until well combined.
- Use a fork or spoon to fill the halved peppers. Don’t overfill, you can add more later if you have any leftover mixture. Place back onto the baking sheet.
- Finally, add a little sprig of fresh dill.
- Chill before serving.
Notes
- Parmesan (Parmigiano Reggiano) can be substituted with Grana Padano or Pecorino.
- Make ahead: You can easily make these several hours ahead and keep them refrigerated in an airtight container. When making them a day in advance, note that the peppers will lose some of their crunchiness.
- Add more seasoning if you feel it is needed. Every salt has a different level of saltiness, plus what tastes salty to me might not taste salty to you.
Nutrition
Calories: 49 kcal (2%), Carbohydrates: 2 g (1%), Protein: 1 g (2%), Fat: 4 g (6%), Saturated Fat: 3 g (19%), Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Cholesterol: 12 mg (4%), Sodium: 115 mg (5%), Potassium: 52 mg (1%), Fiber: 0.3 g (1%), Sugar: 1 g (1%), Vitamin A: 689 IU (14%), Vitamin C: 19 mg (23%), Calcium: 28 mg (3%), Iron: 0.1 mg (1%)
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