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Horseradish & Herb-Stuffed Mini “Carrot” Peppers
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Horseradish

Horseradish & Herb-Stuffed Mini “Carrot” Peppers

Ingredients

  • 1 lb mini sweet peppers (preferably orange for a carrot-like look)
  • 8 oz cream cheese, softened
  • 2 tablespoons sour cream
  • 1–2 tablespoons Kelchner's Horseradish (adjust to taste)
  • 1 tablespoon fresh dill, chopped (plus extra for garnish)
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt

Directions

1. Slice the mini peppers in half lengthwise and remove any seeds.

2. In a small bowl, mix together cream cheese, sour cream, Kelchner's Horseradish, chopped dill, chopped parsley, and a pinch of salt until smooth and well combined.

3. Arrange the pepper halves on a serving platter, cut side up.

4. Fill each pepper half with the cream cheese mixture using a spoon or piping bag.

5. Garnish the top of each filled pepper with a small sprig of fresh dill to resemble carrot tops.

6. Serve and enjoy!

Prep Time: 10 minutes | Total Time: 15 minutes | Serves: 8


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