These cute appetizers are the perfect addition to your Easter celebration! They are so easy to make, healthy, and festive! They comes together in just minutes. You could also make them ahead of time too! Or just make the filling ahead of time. These are great to take to a party too, they travel well!

I use mini bell peppers that typically come in a bag of mixed colors. Just look for a bunch of orange ones. There are even yellow carrots too, so it really doesn’t need to be all orange, that would just be more traditional :) If you do make them ahead, wait to add the dill fronds so they don’t droop.

If you’d like an even easier shortcut, you can just use chive or veggie cream cheese to fill them! You don’t even have to make your own filling. They look impressive, but are so simple! They would be fun to have the kids help with too, they are fool proof!

Here is what you will need:

• Mini Bell Peppers
• Cream Cheese – I used reduced fat
• Greek Yogurt – nonfat plain
• Chives – fresh
• Dill – fresh
• Everything but the Bagel Seasoning

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Bell Pepper “Carrots”

Course: Appetizers, SnacksDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Calories

27

kcal

Protein

1.4

Fat

1.5

Carbohydrates

1.9

Ingredients

• 5-6 mini bell peppers – orange

• 4 oz reduced fat cream cheese, softened

• 1/4 cup nonfat plain Greek yogurt

• 1 tbsp Everything But The Bagel seasoning

• 1 tbsp chopped fresh chives

• 1 tbsp chopped fresh dill

• Fresh dill fronds

Directions

• Mix softened cream cheese, yogurt, seasoning, chives, and dill in a small bowl.
• Slice bell peppers lengthwise and remove seeds and ribs.
• Fill bell pepper halves with cream cheese mixture.
• Add a dill frond to each “carrott”.

Notes

• MFP Entry: Sprinkles and the Smiths Bell Pepper Carrots