Low Carb Cream Cheese Stuffed Peppers
These easy cream cheese stuffed peppers are the perfect low carb appetizer or side dish. You can whip these up in just 20 minutes!
Servings 12 servings
Calories 105kcal
Equipment
- Baking sheet
- Baking brush
- Bowl
- Backing tray
- Electric mixer
Ingredients
- 12 mini bell peppers, cut in half lengthwise
- 1 Tbs olive oil
- 8 oz cream cheese, softened
- 2 stalks green onion, chopped
- 1 clove garlic, minced
- 1 Tsp ranch seasoning (optional)
- pinch of salt and pepper
- ½ cup cheddar cheese, shredded
Instructions
- Preheat oven to 350 F.
- Slice each mini bell pepper lengthwise and remove seeds.
- Lay peppers on a baking sheet and likely cover with oil using a baking brush (or toss in a bowl to cover evenly)
- Bake peppers for 8-9 minutes or until slightly tender.
- While peppers bake, create stuffing. In a large bowl, mix together softened cream cheese with onion, garlic, seasonings, and shredded cheese with an electric mixer (or mash with a fork until evenly mixed).
- Remove peppers from the oven and fill evenly with stuffing.
- Once filled, place back in the oven and bake for an additional 8-10 minutes until cream cheese browns slightly on top and shredded cheese has fully melted.
- Serve warn and enjoy!
Notes
Save time by making your filling ahead and refrigerating until you are ready to use.
These peppers can be stored in the refrigerator for up to 5 days. Reheat before serving.
For fun variations, try adding other chopped herbs or swapping some of the cream cheese or cheddar cheese with goat cheese or blue cheese.
Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 129mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1198IU | Vitamin C: 36mg | Calcium: 55mg | Iron: 0.2mg