EASTER BRUNCH SERIES — Smoked Salmon Cream Cheese Stuffed “Carrots” Ingredients: * 1 Bag Mini Sweet Peppers Look for a bag that has the most orange peppers * 2 Blocks 8oz 1/3 Fat Cream Cheese * 4 oz Package of Smoked Salmon * 1/4 Cup Red Onion sliced * 1/3 Cup Cucumber sliced * 1/4 Cup Capers * 1/4 Cup Fresh Chives chopped  * 1/4 Cup Fresh Dill chopped  * 3 Sprigs Fresh Dill for garnish Instructions: * Wash and cut the sweet mini peppers: Slice in half leaving in the stems. Using a grapefruit knife remove the seeds. * Prepare the filling: In a food processor, add all ingredients except the sweet peppers and pulse until smooth. * Assemble the “carrots”: Add the mixture to a galloon ziplock bag. Twisting the bag, move the filling to one side of the bottom of the bag. Cut a small hole at the tip end allowing this to become your tool to fill your peppers.  * Fill each prepared sweet pepper with the cream cheese mixture starting from the top to the bottom. * Garnish with dill: Insert sprigs of dill into the cream cheese at the top of each pepper, ensuring they stick out like vibrant green carrot leaves. * Arrange and serve: Display atop kale leaves on a serving platter, creating a visually appealing “carrot patch.” #charcuterie #charcuterieandthings #foodstyling #appetizers #easyappetizers #brunch #brunchrecipes #easterbrunch #easter #healthyrecipes #healthyideas #peppers #smokedsalmon #carrots