5 from 3 votes
Stuffed Pepper Carrots
These mini orange peppers are disguised as adorable carrots and filled with a zesty cream cheese spread. A healthy and fun Easter appetizer for all ages!
Prep Time
10 mins
Total Time
10 mins
Servings:
8
Calories:
75 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 4 mini orange peppers
- 1 bunch dill fresh, fonds
- 4 oz cream cheese softened
- 3 Tablespoons sour cream
- 1 Tablespoon dill chopped
- 1/2 teaspoon ranch seasoning
Instructions
- Slice the orange peppers lengthwise. Scrape out the veins and seeds from the middle of the peppers.
- Add cream cheese, sour cream, chopped dill and seasoning to a small mixing bowl and whisk together until well combined.
- Scoop the cream cheese mixture into each pepper half.
- Place a sprig of fresh dill into the cream cheese filling, at the top of the pepper, to look like carrot greens.
Cup of Yum
Notes
- Nutrition information is an estimate only and will vary based on the exact ingredients used.
Nutrition Information
Calories
75kcal
(4%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Cholesterol
17mg
(6%)
Sodium
76mg
(3%)
Potassium
151mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2091IU
(42%)
Vitamin C
76mg
(84%)
Calcium
23mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 75
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 76mg | 3% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2091IU | 42% |
| Vitamin C | 76mg | 84% |
| Calcium | 23mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.