“Sweet Pepper” Carrots – Easter Appetizer


“Sweet Pepper” Carrots – Easter Appetizer

Course Appetizer
Cuisine American
Author Catherine’s Plates


  • cutting board & small sharp knife
  • medium mixing bowl
  • fork


  • 6-8 orange & dark yellow sweet peppers
  • 1 pkg green onion & chive Boursin Cheese
  • 3 TBS sour cream
  • 6 sprigs fresh dill


  • Wash and dry sweet peppers. Cut peppers in half lengthwise. Cut off top stem. Remove seeds and membrane. Set peppers on platter.
  • In medium bowl mix together Boursin cheese and sour cream. Fill each half of sweet pepper with mixture. Try to keep edges of pepper clean.
    NOTE: instead of making this mixture you can also use a spreadable dip from refrigerated section of store like a ranch, french onion, or other favorite that would taste good in a sweet pepper.
  • Place stem of fresh dill into large top of pepper through the mixture to mimic a carrot top. Serve up on a platter.

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