Stuffed Pepper Carrots
These mini orange peppers are disguised as adorable carrots and filled with a zesty cream cheese spread. A healthy and fun Easter appetizer for all ages!
Servings 8
Calories 75kcal
Cost $10
Equipment
- 1 Small Mixing Bowl
- 1 Chef Knife
Ingredients
- 4 Mini Orange Peppers
- 1 bunch Fresh Dill Fonds
- 4 oz Cream Cheese softened
- 3 Tablespoons Sour Cream
- 1 Tablespoon Chopped Dill
- 1/2 teaspoon Ranch Seasoning
Instructions
- Slice the orange peppers lengthwise. Scrape out the veins and seeds from the middle of the peppers.
- Add cream cheese, sour cream, chopped dill and seasoning to a small mixing bowl and whisk together until well combined.
- Scoop the cream cheese mixture into each pepper half.
- Place a sprig of fresh dill into the cream cheese filling, at the top of the pepper, to look like carrot greens.
Notes
Nutrition information is an estimate only and will vary based on the exact ingredients used.
Nutrition
Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 76mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2091IU | Vitamin C: 76mg | Calcium: 23mg | Iron: 0.3mg