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Mini ‘Carrot’ Peppers Stuffed with Herb Cream Cheese

These festive tiny bites of mini sweet peppers stuffed with a flavorful herb cream cheese mixture are perfect for any spring celebration, offering a delightful crunch and a fresh taste.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 24 pieces mini sweet peppers, washed and dried Choose the long thin type for a carrot look.
For the Filling
  • 8 oz 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 clove garlic, 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)

Method
 

Preparation
  1. Wash the mini peppers and dry them well. Cut a thin slice off the stem end, keeping the peppers whole to look like small carrots. Use a small spoon or a baby food scoop to remove any seeds inside, rinse lightly, and pat dry again.
  2. 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. If using, add Parmesan and mix until even and soft. Taste and adjust salt.
Filling the Peppers
  1. For neat filling, put the cream cheese mixture in a small piping bag or a zip-top bag with the corner cut off. You can also use a small spoon or melon baller to fill the peppers.
  2. Hold each pepper by the stem and gently pipe or spoon the cream cheese into the hollow, filling until the top is rounded and firm but not overflowing. Wipe any stray cream cheese from the outside.
Serving
  1. Sprinkle a tiny pinch of smoked paprika on top for a hint of color. Add a small sprig of dill or a few chive bits to resemble green carrot leaves.
  2. Chill the stuffed peppers on a tray for at least 30 minutes to help the filling set and make them easier to serve.
  3. Arrange the peppers on a plate with fresh greens for a festive presentation. Offer toothpicks for guests to pick them up easily.

Notes

Store leftovers in an airtight container in the fridge for 2 to 3 days. To prevent moisture, place a paper towel under them. Do not freeze filled peppers; if storing longer, pack filling and peppers separately.