Prep Time: 15 minutes Makes: 12 mini carrots Calories: (1 serving) 67 kcal
Ingredients:
6 orange mini bell peppers (halved)
8 ounces of Happy Farms whipped cream cheese spread
Green onions (green portion only)
Fresh flat-leaf parsley (can substitute dill or cilantro)
Instructions:
Wash and pat dry the orange mini peppers
Using a sharp knife, cut the stem portion off. Next, halve the peppers lengthwise
Remove any seeds (mini peppers don’t have a lot of seeds!)
Arrange your half peppers on a serving platter with the cut sides up
Cut the onion greens into small pieces
In a bowl, combine the whipped cream cheese and green onions
Generously spoon (we used our Jason Stilton Scoop) the cheese filling into each pepper half
At the top of each pepper, add a parsley sprig or dill frond to the cheese mixture
Chill your mini pepper carrots until it’s time to serve them!
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Note: Marble boards can be kept in the refrigerator for several hours. After arranging our carrots on the Eclipse round marble cheese board, we placed it in the refrigerator until our guests arrived.
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You can substitute Boursin cheese in one of your favorite flavors. One of the 5.2-ounce containers will be enough. You can also boost the flavor of the cream cheese filling by adding grated Parmesan cheese to the mixture.
