Stuffed Mini Bell Pepper Carrots
These Stuffed Mini Bell Pepper Carrots are just about the cutest thing ever! They’re fun to make, look great at Easter, or anytime you want a fun and tasty appetizer, and they’re also delicious!
I love making food that makes a statement, and these adorable Stuffed Mini Bell Pepper Carrots always get rave reviews! They’re so adorable, and I love putting a tray of them out at Easter brunch or decorating spring-themed charcuterie boards with some of these peppers. We’ve been making these for years, and they’re fun to serve on The Big Board, too.
Stuffed Mini Bell Pepper Carrots
They’re not really carrots, as you know, but rather mini bell peppers that are stuffed with a combination of Boursin cheese, herbs, and more. Not only are they super cute, but they’re quick and easy to make, and you can get the kids to help you!
These stuffed bell peppers are totally finger food, and while I love this Boursin filling, you can also use your favorite cream cheese stuffing for these mini bell peppers.
You’ll need 12 orange mini bell peppers for this recipe. You may need to buy a few bags to get enough orange ones, but that’s OK because they’re delicious and sweet, and you can use them in other recipes like these Olive-Stuffed Mini Bell Peppers or stuff them with this tasty taco filling.
What are mini bell peppers?
Mini bell peppers are similar to regular bell peppers, only smaller! You can find them in the produce section of most grocery stores, and they’re often sold in bags. They are small and sweet and don’t have many seeds in them. In fact, you can eat the whole mini pepper except for the green stem end. We’ll remove the seeds for this recipe.
Why I love this recipe
- They’re adorable and look like cute carrots!
- You can make them ahead of time and then just put them out when ready to serve.
- The kids can help you make these!
- Serve on The Big Board for Easter!
Gather these ingredients
- Mini sweet peppers – You need orange ones in particular.
- Boursin cheese – Your favorite flavor; one 5.2-oz round is enough.
- Parmesan cheese – Grated.
- Green onions – White and green parts; finely chopped.
- Fresh dill – See my comments below.
What kind of dill do you need to make Mini Bell Peppe Carrots?
You need fresh dill for this recipe. The dill will look like the carrot tops, so you’ll need a fair bit. Most grocery stores carry fresh dill, and you can find it where all the other herbs are, like fresh parsley. You’ll need about 24 stems of dill to ensure you have enough leafy sprigs, though the stems don’t have to be too long.
How to make this easy stuffed bell pepper recipe
- Wash and pat dry the orange mini bell peppers, then cut the stem ends off and halve the peppers lengthwise. Remove any seeds, and arrange the peppers on a serving platter cut-side up.
- Combine the Boursin cheese, Parmesan chees, and green onions in a small bowl until well mixed.
- Lay a dill fond at the top of the pepper so that the leafy end is hanging off the top of the pepper.
- Spoon in some of the cheese filling – this will hold the dill in place.
- Repeat until all the peppers are filled.
- Chill until ready to serve!
Tips & substitutions
- You can use any flavor of Boursin that you like.
- If the Boursin mixture is too hard to mix, add a spoonful of milk or water to help soften it up.
- If your dill stems are really long, cut away the thicker stem and just use the thin leafy parts.
- You may need to use a few dill stems to make your carrot tops look nice and full.
- Adjust the stems a bit to make your mini peppers look like carrots!
- Make these Mini Bell Pepper Carrots up to a few hours ahead of time and keep them refrigerated until ready to serve.
Serving suggestions
These are adorable appetizers or snacks, and you can pop them into lunch boxes, too! I love serving them on salad boards, on Easter snack boards, or along with other quick and easy Easter or spring-themed appetizers.
Storage
Store any leftover stuffed mini bell peppers in the fridge in an airtight container or covered in plastic wrap. You can safely keep them for 1-2 days.
Check out these awesome Easter recipes while you’re here
- Easter Egg Rice Krispie Treats
- Easter Wedge Salad Board
- Ham Holiday Board
- Robin’s Egg Mini Bundt Cakes
Get the Recipe:
Stuffed Mini Bell Pepper Carrots
Ingredients
- 12 Mini Sweet Peppers, use only orange, measuring about 2-3 inches each, halved
- 5.2 ounce rounds Boursin Cheese, use your favorite flavor
- ¼ cup Parmesan Cheese, grated
- ⅛ cup green onions, very finely chopped
- Fresh dill, you will need 24 fresh dill fonds
Instructions
- In a small bowl, add the Boursin cheese, Parmesan cheese, and green onions. Mix together until smooth. If the mixture is hard to stir, you can add a splash of milk or water to make it easier to combine).
- Cut the head of the peppers off, and then halve the sweet peppers. Remove any of the seeds.
- Arrange the peppers, cut-side up, on a large platter.
- Lay one dill fond at the top of each pepper half (to make a carrot top), then spoon the cheese mixture into the pepper. It will hold the dill stem in place.
- Repeat the process until all the peppers are filled, with a platter of mini bell pepper carrots.
- Chill and serve! (You can make ahead and serve later.)
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
