Low Carb Cheesy Bacon Stuffed Mini Peppers

Low Carb Cheesy Bacon Stuffed Mini Peppers are the perfect bite-sized snack or appetizer for anyone looking to enjoy bold flavor without the carbs. These colorful mini peppers are loaded with a creamy cheese and bacon mixture, offering a delicious combination of smoky, tangy, and sweet in every bite. They’re keto-friendly, gluten-free, and a guaranteed hit at any gathering.

Why You’ll Love This Recipe

• Low-carb and keto-friendly for guilt-free snacking
• Super easy to make with just a handful of ingredients
• Packed with flavor from bacon, cheese, and fresh peppers
• No baking required, but can be baked for a warm variation
• Perfect for parties, lunchboxes, or meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mini sweet bell peppers, halved and deseeded
• Cream cheese, softened
• Shredded cheddar cheese
• Cooked and crumbled bacon
• Chopped chives or green onions (optional)
• Salt and pepper, to taste

Directions

this recipe

1. Prep the peppers: Slice the mini sweet peppers in half lengthwise and remove the seeds and membranes. Set aside.
2. Make the filling: In a bowl, mix together the softened cream cheese, shredded cheddar cheese, crumbled bacon, and chives. Season with salt and pepper to taste.
3. Fill the peppers: Spoon or pipe the cheese mixture into each pepper half, filling generously.
4. Serve or bake: Serve them as-is for a cool and creamy snack, or bake at 375°F (190°C) for 10–12 minutes for a warm, melty option.

Servings and Timing

• Yield: About 24 stuffed mini pepper halves
• Prep Time: 15 minutes
• Cook Time: 0 minutes (optional baking: 10–12 minutes)
• Total Time: 15–25 minutes

Variations

• Spicy version: Add diced jalapeños or a pinch of cayenne to the filling
• Herbed option: Mix in garlic powder, parsley, or dill for extra flavor
• Different cheeses: Use pepper jack, mozzarella, or goat cheese for variety
• Protein boost: Add chopped cooked chicken or turkey to the filling for a heartier snack

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days
• Reheating: If baked, reheat in the oven at 350°F (175°C) for 5–7 minutes
• Freezing: Not recommended, as the texture of the peppers and filling may change upon thawing

FAQs

Can I make these ahead of time?

Yes, you can prepare and fill the peppers up to a day in advance. Just cover and refrigerate until ready to serve or bake.

Are these good served cold?

Absolutely. They’re delicious chilled and make a great no-cook appetizer or snack.

Can I use full-sized bell peppers?

Yes, but cut them into smaller pieces to make them more appetizer-sized.

What kind of bacon should I use?

Cooked and crumbled crispy bacon works best. You can also use turkey bacon or pancetta.

Can I make them vegetarian?

Yes, omit the bacon or use a plant-based bacon alternative.

What dipping sauce goes well with these?

They pair well with ranch, sour cream, or a spicy aioli.

Are these spicy?

Not unless you add spicy ingredients like jalapeños or hot sauce.

Can I grill these instead of baking?

Yes, place them on a grill-safe tray and grill over indirect heat for about 10 minutes.

Do I need to peel the peppers?

No peeling is necessary—mini peppers have thin, tender skin that’s great raw or cooked.

Can I use whipped cream cheese?

Yes, whipped cream cheese makes the filling extra light and spreadable.

Conclusion

Low Carb Cheesy Bacon Stuffed Mini Peppers are everything you want in a quick snack or appetizer: easy, delicious, and satisfying. Whether you serve them cold for a crisp, refreshing bite or bake them until warm and bubbly, these mini peppers are sure to disappear fast. Keep them in your rotation for parties, meal prep, or any time you need a flavorful low-carb option.

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