Description

These Stuffed Mini Bell Pepper Carrots are a delightful and colorful appetizer, perfect for any gathering. The creamy Boursin cheese filling combined with the crunchy sweetness of mini peppers creates a delicious bite-sized treat.

Ingredients

Scale

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

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the Boursin cheese, grated Parmesan cheese, and finely chopped green onions until well mixed.
Spoon the cheese mixture into each half of the mini sweet peppers, filling them generously.
Place the stuffed peppers on a baking sheet and bake for about 20 minutes, or until the peppers are tender and the cheese is slightly golden.
Remove from the oven and garnish each stuffed pepper with a fresh dill frond before serving.

Notes

Feel free to mix and match the flavors of Boursin cheese according to your preference. These stuffed peppers can also be served cold as a fresh appetizer.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed mini pepper
Calories: 70 kcal
Sugar: 2 g
Sodium: 180 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 10 mg

Keywords: Stuffed Mini Bell Pepper Carrots, appetizer, Boursin cheese, mini sweet peppers, party food