What’s an Easter celebration without festive appetizers and spring colors? Shaped and garnished to look just like carrots, these brightly colors stuffed peppers are just what your Easter season needs. Even the youngest chefs can lend a helping hand to make these Easter Stuffed Peppers!
Cook time: 15 min
Ingredients:
- 10-12 mini bell peppers
- 1 bunch of dill
For the cream cheese:
- 4 oz cream cheese, room temp
- 3 Tbsp sour cream
- 1 scallion, thinly sliced
- 1 Tbsp dill, chopped
- 1 Tbsp parsley, chopped
- ⅛ tsp salt
Instructions:
- Lay the peppers onto a cutting board and slice the tops off, then slice lengthwise. Once the peppers are halved, remove any seeds.
- Combine the cream cheese, sour cream, salt, and herbs in a small bowl. Fill the peppers with the herb cream cheese.
- Pull off a few dill fronds and press the ends into the top of the cream cheese mixture in the peppers. Cover the stem with a little more of the filling.
- Chill until time to serve.
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