Goat Cheese Pepper Carrots
These carrot shaped pepper appetizers are packed with creamy goat cheese, perfect Easter treat!
Servings: 6
Cost: $5
Equipment
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1g | Calories: 109kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 173mg | Fiber: 2g | Sugar: 5g
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