Print

Stuffed Mini Bell Pepper Carrots Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

These Stuffed Mini Bell Pepper Carrots are a delightful, colorful appetizer that mimics the look of baby carrots using orange mini sweet peppers filled with a creamy, cheesy mixture. Perfect for parties or light snacks, they combine the fresh crunch of peppers with flavorful Boursin and Parmesan cheeses, accented with green onions and fresh dill for a visually appealing and tasty treat.

Ingredients

Peppers

  • 12 Mini Sweet Peppers (orange, 2-3 inches each, halved and seeded)

Cheese Filling

  • 5.2 ounce rounds Boursin Cheese (your favorite flavor)
  • ¼ cup Parmesan Cheese (grated)
  • ⅛ cup green onions (very finely chopped)

Garnish

  • 24 fresh dill fronds

Instructions

  1. Prepare the Cheese Mixture: In a small bowl, combine the Boursin cheese, grated Parmesan cheese, and finely chopped green onions. Mix thoroughly until the mixture is smooth and well blended. If the mixture feels too stiff to stir, add a splash of milk or water to achieve easier mixing.
  2. Prepare the Peppers: Remove the tops of the mini sweet peppers and cut them in half lengthwise. Carefully remove all seeds to create hollow pepper halves suitable for stuffing.
  3. Arrange Peppers: Place the pepper halves cut-side up on a large serving platter to keep them stable and ready for filling.
  4. Add Dill Garnish: Lay one fresh dill frond on top of each pepper half to mimic carrot tops, enhancing both the look and flavor of the appetizer.
  5. Stuff the Peppers: Spoon the cheese mixture into each pepper half, filling them generously and securing the dill fronds in place with the filling.
  6. Chill and Serve: Refrigerate the stuffed mini bell pepper carrots until ready to serve. They can be prepared in advance and served cold as a fresh, vibrant appetizer.

Notes

  • Use only orange mini sweet peppers to best replicate the look of baby carrots.
  • Add a little milk or water if the cheese mixture is too stiff to mix easily.
  • These can be made ahead and chilled for up to 24 hours before serving.
  • If fresh dill is unavailable, substitute with finely chopped fresh parsley or chives for garnish.
  • For a dairy-free version, substitute Boursin and Parmesan with vegan cheese alternatives.

Find it online: https://cookedbysarah.com/stuffed-mini-bell-pepper-carrots-recipe/