Keto Cream Cheese and Bacon Stuffed Mini Peppers are on the menu today!
It’s funny; if I ever imagined a snack I could never get my kids to try in a million years, it would include raw peppers. I knew they loved my dad’s jalapeño popper recipe, but those are cooked.
My sister-in-law Angel is always bringing her own food everywhere she goes.
I never really ask her if there is something she needs me to pick up from the store when she visits because she is always super prepared.
A few years ago, my entire family rented a house in Boone, NC, to spend Thanksgiving together. That is honestly one of my fondest Thanksgiving memories of all time.
We had so much fun together and enjoyed lots of delicious food.
One of the snacks Angel brought on this trip was stuffed peppers, and since that trip, my daughters have been obsessed with them.
Cream Cheese Stuffed Mini Peppers Recipe:
This delicious appetizer is perfect for the keto diet and is code-red-friendly!
I had never tried raw mini peppers before my daughters begged me to try this recipe, and now I’m obsessed!
They taste good, so you should try them even if you aren’t on a diet! If you hate cold cream cheese, you can also try them filled with cheddar cheese and served warm!
Cheesy Bacon Stuffed Mini Peppers Ingredients:
Makes 16 mini pepper halves (each one is a serving)
1 net carbs per serving
8 mini sweet peppers
6 oz. cream cheese or goat cheese
1 Tbsp. ranch seasoning
1/3 C. crumbled bacon pieces (pork or turkey bacon)
2 Tbsp. chopped fresh chives or chopped green onions
You can always use substitutions if you don’t have the ingredients to make this perfect appetizer! Simple ingredients make the best recipes!
Sometimes I slice my yellow bell peppers (most commonly left behind by my family) or even jalapeno peppers and dip them in sour cream or hummus (only 2 tablespoons).
If I don’t have any dip, I will mix them with leftover Italian sausage or ground beef.
I try to get my prep work out of the way on Sunday, so I often cook large batches of meat, and by the end of the week, I only have 1/2 a serving left, so I use it for snacks.
Remember, the more creative you are, the more you’ll enjoy this diet.
Easy Appetizer Directions:
1. Cut the stem off the mini peppers, and slice each in half lengthwise.
Remove any seeds from the inside of the peppers.
2. Place the softened cream cheese, ranch seasoning, and crumbled bacon into a medium bowl.
Stir the ingredients until they are well combined.
3. Add the chopped chives to the cream cheese mixture and gently fold them.
4. Stuff each mini pepper half with the delicious cream cheese mixture or use a piping bag if you want to get fancy!
5. Place in the refrigerator to set for 15-20 minutes.
6. Serve chilled with additional chopped chives for garnish if desired. These are perfect for game day!
I am not a fan of serving anything containing cream cheese at room temperature, and I prefer to keep these in an airtight container in the refrigerator if they last that long (which they rarely do).
If you need additional ideas, try stuffing a bell pepper with cauliflower rice, ground turkey, a few black beans, and mozzarella cheese, heat it in the air fryer, and throw on some salsa.
Look at that. You have a burrito bowl!
Cream Cheese Stuffed Peppers Printable Recipe Card:
The longer I am on the keto diet, the less I feel like making hearty meals. I have value lighter meals or finger foods that look like snacks because they usually contain more vitamins and minerals, and I like meals that center around veggies instead of the other way around.
Sometimes I wonder if we added protein to our vegetables instead of fruits and veggies as a side if we wouldn’t be healthier all the way around.
- 8 Mini sweet peppers
- 6 oz. Cream cheese
- 1 Tbsp. Ranch seasoning
- 1/3 C. Crumbled bacon pieces
- 2 Tbsp. Chopped fresh chives
1. Cut the stem off of the mini peppers, and slice each one in half lengthwise. Remove any seeds from the inside of the peppers.
2. Place the softened cream cheese, ranch seasoning and crumbled bacon into a mixing bowl. Stir the ingredients until they are well combined.
3. Add the chopped chives to the cream cheese mixture, and gently fold them in.
4. Stuff each of the mini pepper halves with the cream cheese mixture.
5. Serve chilled with additional chopped chives for garnish if desired.
Amount Per Serving: Calories: 65Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 165mgCarbohydrates: 1gNet Carbohydrates: 0gFiber: 0gSugar: 1gSugar Alcohols: 0gProtein: 3g