Stuffed Mini Bell Pepper “Carrots Recipe
These Stuffed Mini Bell Peppers with a creamy carrot-inspired filling are a vibrant and fresh appetizer perfect for any gathering. The orange mini bell peppers are filled with a flavorful blend of cream cheese, mayonnaise, fresh herbs, and lemon juice, making each bite a delightful combination of crispness and creamy zestiness. Easy to prepare and visually appealing, this recipe is ideal for quick snacks or elegant party platters.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 18 stuffed mini bell pepper halves 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Peppers
- 1 pound bag orange mini bell peppers (about 18 mini peppers)
- Fresh dill fronds (20 to 30)
Filling
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- Cracked black pepper, to taste
Instructions
- Prepare the Mini Peppers: Wash and dry 18 mini orange bell peppers. Cut off the very end where the stem is, then slice each pepper in half lengthwise. Use a spoon to carefully scoop out the ribs and seeds from each half.
- Add Dill Fronds: Place a small dill frond inside the top of each pepper half, allowing the leafy end of the dill to hang over the edge to create a fresh garnish.
- Make the Filling: In a medium bowl, use a handheld mixer to blend together the softened cream cheese, mayonnaise, minced fresh dill, minced fresh chives, fresh lemon juice, garlic powder, coarse salt, and cracked black pepper until smooth and creamy.
- Fill the Peppers: For a neat and attractive presentation, transfer the cream cheese mixture into a plastic piping bag, snip off a small corner, and carefully pipe the filling into each pepper half, securing the dill frond on top.
- Serve or Chill: Serve the stuffed mini bell peppers immediately for the freshest taste, or chill them in the refrigerator for later enjoyment.
Notes
- Soften cream cheese ahead of time by leaving it out at room temperature for about 30 minutes for easier mixing.
- If you don’t have fresh dill or chives, dried versions can be used, but fresh herbs offer the best flavor and presentation.
- These stuffed peppers make for great make-ahead appetizers; keep them chilled and covered for up to 24 hours.
- Adjust seasoning to taste, especially the salt and pepper, based on preference.
- For a dairy-free version, substitute cream cheese and mayonnaise with vegan alternatives.
Keywords: stuffed mini bell peppers, cream cheese appetizer, fresh herb appetizer, party snack, easy appetizer
