15 minutes OR LESS
Marukan Easter “Carrot” Mini Bell Peppers
The perfect bright bite appetizer for your holiday spread.
8 - 10
Orange Mini Bell Peppers
1 Cup
Full-Fat Greek Yogurt
1 Tbsp
Olive Oil
1 Tbsp
Fresh Dill, finely chopped (plus extra sprigs for garnish)
1 1/2 tsp
Garlic Powder
3/4 tsp
Salt
1/4 tsp
Black Pepper
1 - 2 tsp
Honey (Optional if you want a softer finish)
INSTRUCTIONS
Slice the mini bell peppers lengthwise.
Remove seeds, ribs, and stems.
In a medium bowl, mix the Greek yogurt until smooth.
Stir in Marukan Rice Vinegar, olive oil, chopped dill, garlic powder, salt, pepper, and honey (if adding) until fully combined and creamy.
Taste and adjust seasoning if needed.
Spoon or pipe the filling into each pepper half, filling just to the edge.
Insert a small sprig of fresh dill at the wider end of each pepper to create the “carrot top.”
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