Gather the ingredients.
Preheat the oven to 400 F. Line rimmed baking sheets with parchment paper or foil.
Slice the peppers in half lengthwise.
With a melon ball scoop or small spoon, scrape out the seeds and soft ribs. Repeat with the remaining peppers.
Arrange the peppers, cut side up, on the prepared baking sheets.
In a mixing bowl with an electric mixer, beat the softened cream cheese with the mayonnaise, ranch dressing mix, and black pepper until smooth and well blended.
Fold in the broccoli, chopped red bell pepper, and grated carrot.
Fill each pepper half with the cream cheese mixture.
Bake the peppers for 10 minutes. Sprinkle shredded cheddar cheese over the peppers and return them to the oven for 1 to 2 minutes longer, or until the cheese melts.
Remove the peppers from the oven and arrange them on a tray or platter. Serve stuffed mini peppers warm.