Cream Cheese Stuffed Mini Peppers
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5.0
3 reviews
Excellent
Cream Cheese Stuffed Mini Peppers
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Stuffed mini peppers are a fun appetizer or tasty low carb snack. You can enjoy this easy recipe raw, which means the peppers have a lovely crunch and are readt in minutes. Or, bake them in the oven and serve them piping hot. Both versions are delicious.
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Ingredients
- 5 large mini peppers 230g / ½ pound
Cream Cheese Filling
- ⅔ cup cream cheese 165g, softened
- ⅛ teaspoon garlic powder
- 1 tablespoon chives fresh, chopped
- 1 tablespoon parsley fresh, minced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
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Instructions
- Mix the cream cheese, garlic, herbs, salt and pepper in a bowl with a fork until combined.
- Cut tops off peppers, slice in half lengthways and scoop out seeds.
- Fill the pepper halves with cream cheese mix. Option to halve again for bite-sized pieces. Serve straight away or cool in the fridge until ready to eat.
Oven Option
- Preheat the oven to 200C / 400F. Rub the stuffed peppers with a drizzle of olive oil and place on a baking sheet lined with parchment paper.
- Bake in oven for 15 - 20 minutes until the peppers are soft and golden and the filling is piping hot and bubbling. Serve hot.
Notes
- 3g net carbs per 1 large mini pepper. Makes 5 portions of 4 quartered mini peppers each.
- Scale the recipe as needed.
- Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze baked stuffed mini peppers for up to 3 months.
Nutrition Information
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Calories
96kcal
(5%)
Total Carbohydrates
4.1g
Protein
2.8g
(6%)
Fat
9.4g
(14%)
Saturated Fat
6g
(30%)
Fiber
1.1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Total Carbohydrates | 4.1g | 1% |
| Protein | 2.8g | 6% |
| Fat | 9.4g | 14% |
| Saturated Fat | 6g | 30% |
| Fiber | 1.1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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