5.0 from 12 votes
Stuffed Mini Peppers Appetizer
Our keto friendly stuffed peppers filled with chopped jalapeños and two types of cheeses are a popular easy and delicious appetizer!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 stuffed peppers
Calories: 73 kcal
Course:
Appetizer , Snacks
Cuisine:
International
Ingredients
- 6 mini peppers
Filling
- 112 grams cream cheese 4 oz
- 1 teaspoon garlic chopped small (minced)
- ½ teaspoon salt
- tablespoon jalapeños chopped, adjust quantity according to taste
- 85 grams cooked sausage, bacon or smoked chicken/turkey (optional) 3 oz, roughly chopped
Garnish
- 3 tablespoons shredded cheese parmesan, gruyere or cheddar
- 2 tablespoons olive oil for drizzling
- ⅛ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 200°C/180°C fan/400°F.
- Wash and dry the peppers then slice them down the middle lengthways. Remove the seeds and membrane then set aside and prepare the filling.
- In a medium mixing bowl add all the filling ingredients and mix well. Taste and adjust for seasoning adding more salt if required.
- Spoon the cheese mixture into the peppers then arrange them cheese side up a few inches apart from one another on a on stick roasting dish. Top with shredded cheese.
- Bake for 15-20 minutes till the cheese turns golden and the peppers have softened. Garnish with a drizzle of olive oil and some freshly crushed black pepper.
Cup of Yum
Notes
- You may find it easier to spoon the filling into a piping bag to fill the peppers.
- Arrange the peppers cheese side up on a non stick roasting pan, leaving an inch or two between them.
- This recipe can be prepared a day or two in advance in two parts.
- Freezing is not suitable as the peppers soften on thawing and they will not hold their shape to contain the cheese filling.
- These are best served warm or at room temperature.
- peppers - if sweet mini peppers are unavailable, use a couple of red or yellow bell peppers. Remove the seeds and membrane then cut into slices thick enough to hold the filling.
- cheese - run out of of cream cheese? Use ricotta, boursin (in which case you won't need to add garlic) or goats cheese instead.
- fish/poultry/meat - chop up any cooked leftover fish, poultry or meat (sausage or bacon work well), as long as the flavour complements the rest of the ingredients used in this recipe.
- vegetarian - add chopped grilled mushrooms
- Follow the recipe instructions to the point where the peppers are ready to be filled, then keep the pepper halves in a sealed container in the fridge till you are ready to use them.
- Similarly, the cheese filling can also be prepared separately and stored in a sealed container in the fridge till ready to use. Stored this way, the filling will keep for a couple of days.
Nutrition Information
Calories
73kcal
(4%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
17mg
(6%)
Sodium
142mg
(6%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
576IU
(12%)
Vitamin C
18mg
(20%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12stuffed peppers
Amount Per Serving
Calories 73
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 142mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.