Description

Easter mini bell pepper carrots are a festive, healthy, and kid-friendly snack made by stuffing sweet orange mini bell peppers with a creamy filling and topping them with fresh herbs to resemble carrots. Perfect for spring parties, Easter brunch, or colorful appetizer platters.

Ingredients

10–12 orange mini bell peppers
1 cup whipped cream cheese, herbed cheese spread, or hummus
Fresh herbs (parsley, dill, or cilantro), for “carrot tops”
1/4 tsp garlic powder (optional)
1/4 tsp onion powder (optional)
Salt and pepper, to taste

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Instructions

Wash and dry the mini bell peppers.
Slice off the tops (stem ends) and remove seeds and membranes using a small knife or spoon.
In a bowl, mix the cream cheese or hummus with garlic powder, onion powder, salt, and pepper, if using.
Fill each pepper with the prepared mixture using a small spoon or piping bag.
Insert a small sprig of fresh herb into the top of each filled pepper to mimic a carrot top.
Chill for 10–15 minutes before serving, or serve immediately on a platter.

Notes

Don’t overfill the peppers to avoid spillage.Insert herbs just before serving for the freshest look.Use thick, sturdy herbs like parsley stems to resemble realistic carrot greens.Use flavored cream cheese or tzatziki for variety.Perfect for grazing boards or kids’ lunchboxes.

Nutrition

Serving Size: 1 stuffed mini bell pepper
Calories: 50
Sugar: 2g
Sodium: 90mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg