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!

Servings: 12 pieces

Author:

Course:

Keywords:

breakfast brunch cream cheese appetizer Easter smoked salmon sweet peppers

🧂 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

Instructions

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."

Smoked Salmon Cream Cheese Stuffed "Carrots"

Course:

Keywords:

🧂 Ingredients

Instructions

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