Name: Easter Mini Bell Pepper Carrots
Prep time: 15 min
Total time: 45 min
Ingredients: 10 Mini Bell Peppers; 1 Bunch of Italian Parsley; 4 oz Cream Cheese; 3 Tablespoons Sour Cream; ¼ cup Cheddar Cheese (shredded); 1 Tablespoon Chopped Dill; ½ teaspoon Ranch Seasoning; ½ teaspoon Garlic Powder

Today, I’m excited to share a super fun recipe – Easter Mini Bell Pepper Carrots. These little gems are the perfect addition to your Easter feast, combining the zest and flavor of mini bell peppers with a creamy, herb-filled cheese mixture that everyone will love. Whether you’re hosting an Easter brunch, looking for the perfect side dish, or simply want to add a pop of color to your table, these no-cook treats are your go-to solution.

Ingredients:

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 20

10 Mini Bell Peppers
1 Bunch of Italian Parsley
4 oz Cream Cheese
3 Tablespoons Sour Cream
¼ cup Cheddar Cheese, shredded
1 Tablespoon Chopped Dill
½ teaspoon Ranch Seasoning
½ teaspoon Garlic Powder

Instructions:

Prepare the Bell Peppers: Begin by washing the mini bell peppers. Carefully cut off the tops and remove any seeds and membranes from the inside to create a hollow space for the filling. If you want the peppers to sit flat, slice a very thin layer off the bottom, ensuring not to create a hole.
Mix the Filling: In a medium mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, chopped dill, ranch seasoning, and garlic powder. Mix until all ingredients are well incorporated and smooth. Taste the filling and adjust the seasoning if necessary.
Stuff the Peppers: Using a small spoon or a piping bag, carefully stuff each mini bell pepper with the cream cheese mixture. Fill them up to the top, but not overflowing.
Create the Carrot Tops: Take the Italian parsley and select the most carrot-top-like sprigs. You might need to trim them to fit the size of your peppers. Insert a couple of sprigs of parsley into the top of each stuffed pepper to mimic the look of a carrot top.
Chill and Serve: Place the stuffed peppers in the refrigerator for at least 30 minutes to firm up the filling. This makes them easier to handle and enhances the flavors. Arrange the stuffed mini bell pepper carrots on a platter. If you’ve kept the tops of the peppers, you can place them alongside the peppers for added effect.

Storage and Reheating Instructions:

When it comes to leftovers, your Easter Mini Bell Pepper Carrots will keep well in the fridge. Simply store them in an airtight container, and they should stay fresh for 3-4 days. I do not recommend freezing them.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Absolutely! Prepare the filling and stuff your bell peppers a day in advance. Keep them covered in the fridge until you’re ready to serve. Hold off on adding the parsley “carrot tops” until just before serving to keep them looking fresh and vibrant.

Substitutions & Variations

Cheese Varieties: Not a fan of cheddar? Try swapping it with grated Parmesan for a sharper flavor or mozzarella for a milder touch.
Herbs: If dill or parsley isn’t your thing, feel free to experiment with other herbs. Chives or basil can add a fresh, new flavor profile.
Spice it Up: For an extra kick, a dash of paprika or a bit of finely diced jalapeño mixed into the filling can elevate the peppers to a whole new level of delicious.

Helpful Cooking Notes

Pepper Prep: When hollowing out the peppers, use a small spoon or a melon baller for precision. It’s all about keeping the shape intact while creating enough space for the filling.
Filling Consistency: If your filling is too thick, a little extra sour cream can help lighten it up. Too runny? A bit more cream cheese or shredded cheese will thicken it.
Piping Bag Tip: No piping bag? No problem. A zip-top bag with a corner snipped off works in a pinch. It’s all about control and getting that filling in just right.
Serving Platter: A bed of lettuce or kale on the platter not only adds to the presentation but also keeps your “carrots” in place, making for a stunning Easter display.

Try Some of our Other Favorite Easter Recipes

Easter Mini Bell Pepper Carrots

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Chill Time 30

Total Time 45

Servings

Calories 33 kcal

Easter Mini Bell Pepper Carrots are a perfect festive snack! They combine a creamy, herby filling & crunchy peppers for a healthy treat.

INGREDIENTS

10 Mini Bell Peppers
1 Bunch of Italian Parsley
4 oz Cream Cheese
3 Tablespoons Sour Cream
¼ cup Cheddar Cheese, shredded
1 Tablespoon Chopped Dill
½ teaspoon Ranch Seasoning
½ teaspoon Garlic Powder

INSTRUCTIONS

Prepare the Bell Peppers: Begin by washing the mini bell peppers. Carefully cut off the tops and remove any seeds and membranes from the inside to create a hollow space for the filling. If you want the peppers to sit flat, slice a very thin layer off the bottom, ensuring not to create a hole.
Mix the Filling: In a medium mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, chopped dill, ranch seasoning, and garlic powder. Mix until all ingredients are well incorporated and smooth. Taste the filling and adjust the seasoning if necessary.
Stuff the Peppers: Using a small spoon or a piping bag, carefully stuff each mini bell pepper with the cream cheese mixture. Fill them up to the top, but not overflowing.
Create the Carrot Tops: Take the Italian parsley and select the most carrot-top-like sprigs. You might need to trim them to fit the size of your peppers. Insert a couple of sprigs of parsley into the top of each stuffed pepper to mimic the look of a carrot top.
Chill and Serve: Place the stuffed peppers in the refrigerator for at least 30 minutes to firm up the filling. This makes them easier to handle and enhances the flavors. Arrange the stuffed mini bell pepper carrots on a platter. If you’ve kept the tops of the peppers, you can place them alongside the peppers for added effect.

NOTES

Storage and Reheating Instructions:

When it comes to leftovers, your mini bell pepper carrots will keep well in the fridge. Simply store them in an airtight container, and they should stay fresh for 3-4 days. I do not recommend freezing them.