Description
These adorable carrot-shaped mini peppers are stuffed with a creamy, flavorful cheese filling and topped with fresh parsley to resemble real carrots. A fun, healthy, and delicious appetizer for kids and adults alike!
Ingredients
Units
Scale
- 12 mini orange bell peppers
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
- 1 teaspoon lemon juice
- 2 tablespoons sour cream or Greek yogurt
- 12 small parsley sprigs (for the carrot tops)
Instructions
- Prepare the Peppers: Cut the tops off the mini peppers and remove the seeds. Set aside.
- Make the Filling: In a mixing bowl, combine cream cheese, shredded cheddar, garlic powder, onion powder, salt, pepper, chives (if using), lemon juice, and sour cream. Mix until smooth.
- Stuff the Peppers: Transfer the cheese mixture into a piping bag (or use a plastic bag with the corner cut off). Pipe the filling into each mini pepper until full.
- Add the “Carrot Tops”: Gently insert a small parsley sprig into the top of each stuffed pepper to resemble carrot greens.
- Chill & Serve: Place in the fridge for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Notes
- You can swap cheddar cheese for feta, goat cheese, or any cheese you prefer.
- For extra flavor, add a dash of hot sauce or smoked paprika to the filling.
- If you don’t have a piping bag, use a spoon to stuff the peppers.