Enjoy these tiny, festive bites at your next spring celebration.

INTRODUCTION

Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese are small sweet peppers that look like bright carrots. They are easy to make. They are fun to serve at Easter brunch, a baby shower, or a small party. The peppers hold a soft cream cheese mix. The cream cheese tastes fresh with herbs and a little garlic. Kids and grown-ups both like them.

These bites pair well with other small snacks. Try them with a light sweet cheese pastry like the cranberry cream cheese crescent bites for a full snack table that is easy to set up.

WHY YOU WILL LOVE THIS RECIPE

You will like this recipe because it is quick and pretty. The peppers look like tiny carrots, which makes them perfect for Easter. They need no baking. You can fill them in minutes. The herb cream cheese is soft and fresh. The peppers add a sweet crunch.

This recipe also works for many diets. It is low-carb and can be gluten free when you pick the right cheeses. You can make them ahead and keep them cold until you serve. They are easy to move on a tray and they stay neat while guests pick them up.

You can add them to a board with other warm or fried bites like cheese-stuffed fried olives to give your table a mix of flavors and textures.

HOW TO MAKE Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese

This is a simple no-bake recipe. You fill whole mini sweet peppers with a soft cream cheese mix. The mix holds its shape and adds a bright herb taste. You can make the filling by hand in a bowl or use a food processor for a very smooth texture. Chill the peppers and the filling so the bites stay cool at the party.

If you like warm dips too, this recipe sits nicely near a slow cooker snack like crockpot white chicken chili with cream cheese. That gives guests a warm option alongside these cool bites.

EQUIPMENT NEEDED

Ingredients You’ll Need :

24 mini sweet peppers, washed and dried (choose the long thin type for a carrot look)
8 oz (225 g) cream cheese, room temperature
2 tablespoons sour cream or Greek yogurt
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 small garlic clove, minced
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1/4 teaspoon smoked paprika (optional, for color and mild warmth)
1 tablespoon lemon juice
1/4 cup finely grated Parmesan or a sharp hard cheese (optional for more flavor)
A few sprigs of dill for garnish (optional)

Note: You can scale the amounts up or down. Use more peppers for a larger crowd.

STEP-BY-STEP INSTRUCTIONS :

Prep the peppers. Wash the mini peppers and dry them well. Cut a thin slice off the stem end. Keep the peppers whole so they look like small carrots. Use a small spoon or a baby food scoop to remove any seeds inside. Rinse lightly and pat dry again.
Make the filling. In a medium bowl, beat the cream cheese until smooth. Add the sour cream or Greek yogurt and mix until soft. Stir in the chives, parsley, minced garlic, lemon juice, salt, and pepper. Add Parmesan if you use it. Mix until all is even and soft. Taste and adjust salt.
Fill a bag or use a spoon. For neat filling, put the cream cheese in a small piping bag or a zip-top bag with the corner cut off. You can also transfer the mix into a small spoon or melon baller if you prefer.
Fill the peppers. Hold each pepper by the stem and gently pipe or spoon the cream cheese into the hollow. Fill until the top is rounded and firm but not overflowing. Wipe any stray cream cheese from the outside.
Add garnish. Sprinkle a tiny pinch of smoked paprika on top for a hint of color like a real carrot top. Add a small sprig of dill or a few chive bits to look like green carrot leaves.
Chill. Place the stuffed peppers on a tray and chill for at least 30 minutes. This helps the filling set and makes them easier to move.
Serve. Arrange the peppers on a plate with fresh greens or in a nest of artificial grass for a fun Easter look. Offer toothpicks if guests prefer to pick them up without touching.

HOW TO SERVE Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese

Serve these mini peppers cold or just slightly chilled. They look great on a white platter to show off the orange color. Place a small bowl of extra herb cream cheese nearby for dipping. You can also set out toothpicks or small forks so guests can grab one easily.

For a themed table, place them in a bed of fresh lettuce or edible grass. Add other bright finger foods around them. These bites pair well with crackers, small crostini, and a simple fruit tray.

Include one of the other cold bites on the table. The sweet and savory mix works well with the creamy pastry of baked cranberry brie bites to balance the flavors.

STORAGE & FREEZING : Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese

Store leftovers in an airtight container in the fridge. They keep well for 2 to 3 days. Place a paper towel under them in the container to absorb any extra moisture. Do not freeze the filled peppers. Freezing will make the cream cheese watery when it thaws, and it will change the texture of the peppers.

If you need to store for longer, pack the peppers and the filling separately. Keep the filling in a sealed container in the fridge for up to 5 days. Store the cleaned, hollowed peppers in a container with a damp paper towel for up to 3 days. Fill them right before serving.

SERVING SUGGESTIONS

Place them on a spring platter with fresh herbs and edible flowers for a bright look.
Serve with whole grain crackers or toast points for guests who want crunch.
Add a small dish of marinated olives or pickles for a salty side.
Offer a simple green salad with lemon vinaigrette to balance the creamy bites.
Put them on a kids’ snack board with sliced vegetables and fruit for a fun lunch.

VARIATIONS

Spicy: Mix a little chopped jalapeño or a pinch of cayenne into the cream cheese.
Vegan: Use a dairy-free cream cheese and dairy-free Parmesan substitute.
Bacon: Fold in small crisp bacon bits into the filling for a savory twist.
Herb swap: Swap chives for basil or dill for a different herb flavor.
Cheesy: Use goat cheese instead of cream cheese for a tangy filling.

FAQs

Q: Can I use regular bell peppers instead of mini peppers?
A: Yes, you can. Cut the bell peppers into small pieces or strips and fill them the same way. The look will change, but the taste will stay good.

Q: How long can I make these before my party?
A: Make them the day before and store in the fridge. Fill them no more than 24 hours ahead for best texture. If you must make the filling a bit earlier, you can keep it for up to 5 days in the fridge.

Q: Do I need a piping bag to fill them?
A: No. A small spoon or a zip-top bag with a corner cut off works fine. A piping bag just makes it neater and faster.

Q: Can I serve these at room temperature?
A: Yes, you can. Keep them chilled for as long as possible, then let them sit at room temperature for up to one hour before serving. Do not leave them out longer than two hours.

Q: Are these safe for kids?
A: Yes, they are safe for kids if you remove any small herb stems. Watch out for whole pepper seeds for very small children.

Q: Can I add nuts or seeds to the filling?
A: Yes. Chopped toasted nuts like almonds or walnuts add crunch. Add a small amount so the cream cheese still pipes easily.

MAKE-AHEAD TIPS FOR Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese

Clean and hollow the peppers up to 2 days in advance. Store them in a sealed container with a damp paper towel in the fridge.
Make the cream cheese filling up to 5 days ahead and keep it chilled. Stir well before filling.
Fill the peppers the morning of your event. This keeps them fresh and neat.
If you need to prepare everything the day before, fill them, chill them overnight, and place them on a tray with plastic wrap. Take them out about 10 minutes before serving to let them lose a little chill for better flavor.