Stuffed Mini Bell Pepper Carrots
Makes 24 bites.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!
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.)
Nutrition Facts
Serving: 2g, Calories: 67kcal, Carbohydrates: 2g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Cholesterol: 14mg, Sodium: 111mg, Potassium: 64mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1030IU, Vitamin C: 36mg, Calcium: 36mg, Iron: 0.2mg