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Smoked Salmon Cream Cheese Stuffed "Carrots"

Celebrate Easter with a whimsical twist on traditional appetizers! These smoked salmon cream cheese filled sweet peppers not only taste delicious but also resemble adorable carrots, adding a festive touch to your holiday spread! 
Print Recipe
Servings: 12 pieces
Course: Appetizer, Breakfast, brunch, lunch
Ingredients Equipment Method

Ingredients
  

  • 1 Bag Mini Sweet Peppers Look for a bag that has the most orange peppers
  • 2 Blocks 8oz 1/3 Fat Cream Cheese
  • 4 oz Package of Smoked Salmon
  • 1/4 Cup Red Onion sliced
  • 1/3 Cup Cucumber sliced
  • 1/4 Cup Capers
  • 1/4 Cup Fresh Chives chopped
  • 1/4 Cup Fresh Dill chopped
  • 3 Sprigs Fresh Dill for garnish

Equipment

  • Food Processor
  • Grapefruit Spoon optional
  • Gallon Ziplock Bag
  • Scissor or Kitchen Shears

Method
 

  1. Wash and cut the sweet mini peppers: Slice in half leaving in the stems. Using a grapefruit knife remove the seeds.
  2. Prepare the filling: In a food processor, add all ingredients except the sweet peppers and pulse until smooth.
  3. Assemble the "carrots": Add the mixture to a galloon ziplock bag. Twisting the bag, move the filling to one side of the bottom of the bag. Cut a small hole at the tip end allowing this to become your tool to fill your peppers.
  4. Fill each prepared sweet pepper with the cream cheese mixture starting from the top to the bottom.
  5. Garnish with dill: Insert sprigs of dill into the cream cheese at the top of each pepper, ensuring they stick out like vibrant green carrot leaves.
  6. Arrange and serve: Display atop kale leaves on a serving platter, creating a visually appealing "carrot patch."