Horseradish & Herb-Stuffed Mini “Carrot” Peppers

Ingredients:

• 1 lb mini sweet peppers (preferably orange for a carrot-like look)

• 8 oz cream cheese, softened

• 2 tablespoons sour cream

• 1–2 tablespoons Bookbinder's Prepared Horseradish (adjust to taste)

• 1 tablespoon fresh dill, chopped (plus extra for garnish)

• 1 tablespoon fresh parsley, chopped

• 1/4 teaspoon salt

Directions:

1. Slice the mini peppers in half lengthwise and remove any seeds.
2. In a small bowl, mix together cream cheese, sour cream, Bookbinder's Prepared Horseradish, chopped dill, chopped parsley, and a pinch of salt until smooth and well combined.
3. Arrange the pepper halves on a serving platter, cut side up.
4. Fill each pepper half with the cream cheese mixture using a spoon or piping bag.
5. Garnish the top of each filled pepper with a small sprig of fresh dill to resemble carrot tops.
6. Serve and enjoy!