Vegetable-Stuffed Mini Bell Peppers with Creamy Herb Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Colorful mini bell peppers stuffed with a fresh vegetable medley and served alongside a creamy herb dip, perfect for little hands and healthy snacking. This Mediterranean-inspired kid-friendly recipe (vegetarian), ready in about 20 minutes, pairs mini bell peppers, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Mediterranean cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Wash and halve 12 mini bell peppers lengthwise, removing seeds and membranes to create little boats.
  2. Step 2: In a mixing bowl, combine 1/2 cup diced cucumber, 1/2 cup diced cherry tomatoes, and 1/3 cup shredded carrot. Toss gently to mix.
  3. Step 3: In a separate small bowl, mix 4 oz softened cream cheese, 1/4 cup plain Greek yogurt, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and creamy.
  4. Step 4: Spoon about 1 tbsp of the vegetable mixture into each pepper half, then dollop approximately 1 tsp of the creamy herb dip over the vegetables.
  5. Step 5: Arrange the stuffed peppers on a serving plate and refrigerate for 10 minutes before serving to let flavors meld and dip set slightly.

Related recipes