Description
A colorful and fresh spring vegetable tray featuring crisp seasonal veggies and mini bell peppers styled like carrots, filled with a creamy herb mixture for a fun and healthy appetizer.
Ingredients
- 1 cup cherry tomatoes
- 1 cup cucumber slices
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup snap peas
- 12 mini bell peppers (preferably orange)
- 8 oz (225 g) cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Wash and thoroughly dry all vegetables.
- Arrange cherry tomatoes, cucumber slices, broccoli, cauliflower, and snap peas neatly on a serving tray.
- Slice the tops off the mini peppers and remove the seeds carefully to keep them intact.
- In a bowl, mix cream cheese, sour cream, parsley, chives, garlic powder, salt, pepper, and lemon juice until smooth.
- Spoon or pipe the filling into each mini pepper.
- Place the stuffed peppers on the tray and arrange everything attractively.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- Use hummus instead of cream cheese for a dairy-free variation.
- Add paprika or shredded cheese for extra flavor.
- Keep vegetables chilled until serving for maximum freshness.
- Assemble just before serving for best presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
