Mini “ Carrot” Peppers with Carrot Cake Jam
by VirginiaJanes
Ingredients
10-12 Mini Bell Peppers, Orange
1 Bunch of carrot stems, dill fronds or Parsley for the "carrot" leaves
4 oz Cream cheese, softened
3 tablespoon sour cream
1 Chopped scallion
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped parsley
⅛ teaspoon salt
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Carrot Cake Jam
Directions
Lay your peppers onto a cutting board and slice them length-wise.
Once your peppers are halved, remove any seeds or white ribs.
Add all filling ingredients to a bowl and mix until well blended.
Using a spoon, neatly fill your peppers with the herb cream cheese.
Add a few dill fronds or parsley stems and press the ends into the top of your peppers into the cream cheese.
Top each pepper with a tablespoon or more of carrot cake jam.