Low Carb Bell Pepper Sandwich Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 sandwiches
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Calories
475 kcal
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Course
Main Course, Lunch
Low Carb Bell Pepper Sandwich Recipe
Description
This recipe transforms bell peppers into sandwich vessels by halving them and removing seeds and stems, providing a crunchy and fresh alternative to bread. The filling begins with a smooth cream cheese mixed with whole grain mustard, spread inside each pepper half to add creaminess and a mild tang. Deli meats such as ham, turkey, or roast beef are layered in, providing protein and savory flavor.
Additional layers include sliced cheese, cooked bacon, thin cucumber slices, dill pickles, fresh baby spinach, and alfalfa sprouts. These ingredients introduce varying textures ranging from crisp to tender, and flavors spanning savory, fresh, and tangy. The bell pepper tops are flipped over the filled bottoms, and toothpicks secure the assembly, which is then chilled wrapped in plastic until ready to serve.
The sandwich's components combine well to offer a low-carb meal or snack that incorporates multiple textures without traditional bread. Its portability and make-ahead capability make it suitable for packed lunches or light meals. Optional add-ins like avocado, radish, or prosciutto offer opportunities for customization.
Ingredients
- 4 bell pepper any color
- 8 ounce cream cheese softened
- ¼ cup whole grain mustard
- 8-16 lices ham or turkey, roast beef, deli
- 4 lices cheddar cheese or provolone, swiss
- 1 cup alfalfa sprouts
- 1 cup spinach fresh baby
- 4 lices Bacon for cooking
- 16 cucumber thin slices
- 8-12 dill pickles sliced
Instructions
- Lay all four bell peppers on their flattest side with the stems out the side, parallel to the cutting board. Cut the bell peppers in half, through the stem. Remove the stem, seeds, and membranes.
- Set out a small bowl. Mix the softened cream cheese and whole-grain mustard until smooth. Then use a spatula to spread the cream cheese mixture inside each bell pepper half.
- Stuff 1-2 slices of deli meat inside each pepper half. Then stuff all the bottom halves with a quarter-cup of sprouts, and all the top halves with a quarter-cup of spinach.
- Layer on sliced cheese, cooked bacon, cucumber slices, and pickles.
- Flip the pepper tops over onto the bottoms. Use toothpicks to secure the sandwiches. Wrap well in plastic wrap and refrigerate until ready to serve.
Notes
- You can customize fillings by adding sliced radish, avocado, tomato, prosciutto, onions, or pickled okra.
- Wrap sandwiches tightly in plastic wrap; they store well refrigerated for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 475kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1408mg | 59% |
| Potassium | 2264mg | 48% |
| Fiber | 11g | 44% |
| Sugar | 23g | 46% |
| Vitamin A | 2383IU | 48% |
| Vitamin C | 137mg | 152% |
| Calcium | 301mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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