Mini Stuffed Carrots
These mini stuffed carrots are a delightful and easy Easter dessert, perfect for adding a fun touch to your holiday table.
Equipment
- cutting board
- Mixing bowl
- spoon
Ingredients
- Mini sweet peppers (preferably orange)
- Cream cheese
- Sour cream
- Fresh herbs (parsley, dill, scallions)
Instructions
- Slice the mini sweet peppers lengthwise and remove seeds if desired.
- Mix cream cheese, sour cream, and fresh herbs in a bowl until smooth.
- Fill each pepper with the herb cream cheese mixture.
- Insert dill fronds into the tops of the filled peppers to resemble carrot tops.
- Refrigerate until ready to serve.
Notes
Alternative herbs can include tarragon, chives, garlic, cheese, basil, Worcestershire sauce, or Sriracha for added flavor. These can be made ahead and served cold, suitable for year-round enjoyment by using different colored peppers and omitting dill fronds for a non-carrot appearance.