Goat Cheese Pepper Carrots
These carrot shaped pepper appetizers are packed with creamy goat cheese, perfect Easter treat!
Course: Appetizers
Cuisine: American
Keyword: carrots, cheese stuffed, easter appetizers, peppers, spring appetizers, stuffed peppers
Servings: 6
Calories: 109kcal
Author: Courtney O'Dell
Cost: $5
- 10-12 Mini Bell Peppers Orange
- 1 Bunch of dill fronds for the "carrot" leaves
Herb Cream Cheese Filling:
- 4 oz Cream cheese softened
- 3 tablespoon sour cream
- 1 finely Chopped scallion
- 1 tablespoon freshly chopped dill
- 1 tablespoon freshly chopped parsley
- ¼ teaspoon garlic salt
- ? teaspoon salt
Lay your peppers onto a cutting board and slice them parallel to the cutting board length-wise. This is important to do this way if you want your peppers to lay flat rather than tilted on their side.
Once your peppers are halved, remove any seeds or white ribs if you prefer.
Add all filling ingredients to a bowl or mixer and mix until well blended.
Using a spoon, neatly fill your peppers with the herb cream cheese.
Pull off a few dill fronds and press the ends into the top of your peppers. The cream cheese filling should hold the stems in place nicely.
Chill until your ready to serve! Enjoy!
Serving: 1g | Calories: 109kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 173mg | Fiber: 2g | Sugar: 5g