Mini Carrot Stuffed Peppers
How fun are these stuffed peppers? Perfect for Easter and I will make these just for snacking. These can even be made with kids in the kitchen.
Make sure to use the Cake Server Knife for safe cutting. Make sure the cream cheese is softened enough, and easily mixes with a spatula.
bon COOK tools used: Santoku Chef Knife, Mini Spatula
Ingredients
10-12 Mini bell peppers, orange or a variety
1 bunch dill fronds
Cream Cheese Filling
4 oz cream cheese, softened
3 tablespoons sour cream
1 chopped scallion (green onion)
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped parsley
1/8 teaspoon salt
Instructions
Lay the peppers on a cutting board and slice them parallel in half lengthwise. Remove any seeds or white ribs.
Add the filling ingredients to a bowl and mix until well blended.
Using a spoon, neatly fill the peppers with the cream cheese mixture.
Pull off a few dill fronds and press the ends into the top of the peppers. The cream cheese mixture will hold the stems in place.
Chill until ready to serve.