Stuffed Mini Bell Pepper Carrots Recipe
These Stuffed Mini Bell Pepper Carrots are a delightful and colorful appetizer mimicking the look of fresh carrots. Using sweet mini bell peppers filled with a creamy blend of Boursin cheese, Parmesan, and green onions, topped with fresh dill to create an elegant and tasty appetizer perfect for parties or gatherings. Quick to prepare and served cold, they offer a fresh, creamy, and herby bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 servings (one pepper half per serving)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 5.2 ounces Boursin Cheese (favorite flavor)
- 1/4 cup Parmesan Cheese, grated
- 1/8 cup green onions, very finely chopped
- Splash of milk or water (optional, for mixing)
Peppers and Garnish
- 12 Mini Sweet Peppers (orange, about 2-3 inches each, halved and seeded)
- 24 fresh dill fronds
Instructions
- Prepare Filling: In a small bowl, combine the Boursin cheese, grated Parmesan, and finely chopped green onions. Mix until smooth, adding a splash of milk or water if needed to achieve a creamy consistency.
- Prep Peppers: Cut the heads off the mini sweet peppers and then halve each pepper lengthwise. Remove all seeds and membranes from inside.
- Arrange Peppers: Place the pepper halves cut-side up on a large serving platter, ensuring they sit evenly for stuffing.
- Garnish with Dill: Position one fresh dill frond at the top of each pepper half to resemble carrot tops, securing them in place with the cheese filling.
- Stuff Peppers: Spoon the cheese mixture carefully into each pepper half, filling them generously so that the dill stays upright and the peppers look like mini carrots.
- Chill and Serve: Refrigerate the stuffed peppers until ready to serve. They can be prepared ahead of time and served cold as a fresh, elegant appetizer.
Notes
- You can use any flavor of Boursin cheese to customize the taste.
- For easier mixing, slightly soften the Boursin cheese by letting it sit at room temperature before preparing.
- If mini orange peppers are unavailable, use red or yellow mini sweet peppers but the orange color better mimics carrots.
- Make these up to a day in advance, but add dill just before serving for best freshness.
- Serve chilled on a platter for the best presentation and taste.