Description
A delicious and visually appealing appetizer featuring mini bell peppers stuffed with a creamy herb mixture.
Ingredients
Scale
- 10–12 pieces Mini Bell Peppers (Orange) (These sweet little guys provide a fun carrot appearance.)
- 4 oz Cream Cheese (Softened; substitute vegan cream cheese for dairy-free.)
- 3 tbsp Sour Cream (Adds tangy flavor and keeps the filling moist.)
- 1 unit Chopped Scallion (Introduces a mild onion flavor.)
- 1 tbsp Fresh Dill (Chopped; unique aromatic flavor.)
- 1 tbsp Fresh Parsley (Chopped; adds pop of color.)
- ⅛ tsp Salt (Enhances all flavors.)
Instructions
- Wash mini bell peppers under cold water, then slice each pepper lengthwise to create halves.
- Gently remove seeds and white ribs from each pepper half for cleaner presentation.
- Combine cream cheese and sour cream in a mixing bowl. Add chopped scallion, dill, parsley, and salt. Mix until creamy.
- Fill each pepper half with the herb cream cheese mixture, ensuring a neat and vibrant appearance.
- Insert small dill fronds into the tops of each filled pepper to resemble carrot greens.
- Place the finished peppers on a serving platter and cover them with plastic wrap. Chill in the refrigerator for at least 30 minutes.
Notes
- These stuffed mini bell peppers can be prepared a few hours ahead of serving for convenience.
- Feel free to customize the herbs according to your preference.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg