Stuffed Mini Bell Pepper “Carrots”

Serves: 6-8

Ingredients

• 12 mini sweet peppers, halved
• 2 (5.2 oz) rounds of your favorite herbed spreadable cheese
• ¼ cup parmesan cheese, grated
• 24 fresh dill fronds
• 1⁄8 cup green onions, very finely chopped
• 1 tbsp milk (or as needed)

Directions

1. In a small bowl, mix together your spreadable cheese, parmesan cheese, and green onions until smooth. If the mixture is too thick to stir, add a splash of milk or water to loosen it.
2. Cut the tops off the mini sweet peppers, then halve them lengthwise. Remove any seeds.
3. Spoon the cheese mixture into each pepper half.
4. Arrange the pepper halves on a serving platter and place a dill frond at the top of each pepper to resemble a carrot top.