Low Carb Keto Stuffed Mini Peppers

I’ve always loved finding new ways to keep my keto meals interesting. These days, it seems like everyone’s trying to cut down on carbs, but nobody wants to give up on flavor. That’s exactly why these stuffed mini peppers have become a regular at our dinner table – they’re simple but so satisfying.

These little peppers are perfect for those nights when you want something that feels special without spending hours in the kitchen. I usually prep them while I’m making other dishes, and they’ve saved me countless times when I’m not sure what to make for dinner. The best part? They work great as both a main dish or an appetizer.

Whether you’re strictly following keto or just trying to eat fewer carbs, these peppers are a winner. I make them for family gatherings, and even my kids, who usually turn their noses up at anything “diet,” ask for seconds. Trust me, once you try them, they’ll become your go-to keto recipe too.

What Kind of Mini Peppers Should I Use?

Look for sweet mini peppers that come in those colorful bags at the grocery store – they usually include a mix of red, orange, and yellow peppers that are about 2-3 inches long. These small sweet peppers are perfect for stuffing since they’re naturally hollow and have thin walls that cook quickly. While you might be tempted to use small jalapeños instead, stick with the sweet variety for this recipe since they provide the perfect mild base for the cheesy filling. When shopping, choose peppers that feel firm and have smooth, unblemished skin, and try to pick ones that are similar in size so they’ll cook evenly.

Options for Substitutions

This keto-friendly appetizer is pretty adaptable! Here are some easy swaps you can try:

• Mini bell peppers: Can’t find mini bells? Regular bell peppers cut into smaller pieces work fine. You could also use jalapenos for a spicier version – just remove the seeds first!
• Cream cheese: Mascarpone cheese makes a good substitute, or try ricotta cheese (just drain it well first). For dairy-free folks, dairy-free cream cheese alternatives will work too.
• Mozzarella and cheddar: Feel free to mix up the cheese combo – provolone, monterey jack, or pepper jack all work great. Just stick to the same total amount of cheese to keep the filling consistency right.
• Cilantro: Not a cilantro fan? Use fresh parsley instead. You could also try chives or green onions for a different flavor profile.
• Olive oil: Any neutral cooking oil works here – avocado oil or coconut oil are good keto-friendly options.
• Fresh garlic: In a pinch, use 1/4 teaspoon garlic powder instead of fresh garlic. It’ll give you similar flavor without the prep work.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mini peppers is overcooking them, which can turn these colorful vessels into a mushy disappointment – aim for a tender-crisp texture by roasting them just until they start to soften, usually about 15-20 minutes at 400°F. Getting the cheese filling right matters too, so make sure your cream cheese is properly softened at room temperature before mixing, otherwise you’ll end up with lumpy, unevenly seasoned filling that’s hard to pipe into the peppers. When preparing the peppers, don’t forget to remove all seeds and membranes completely, as leaving them in can make your appetizer bitter and interfere with the filling process – a small spoon works perfectly for this task. For the best results, let the stuffed peppers cool for 5 minutes after baking, which allows the cheese filling to set slightly and makes them easier to handle without burning your fingers.

What to Serve With Keto Stuffed Mini Peppers?

These cheesy little peppers make a great appetizer, but they can easily become part of a complete meal with the right sides. A simple green salad with a tangy vinaigrette dressing makes a perfect light companion, while some grilled chicken or steak would turn this into a filling dinner. If you’re keeping things keto, try serving them alongside cauliflower rice or zucchini noodles tossed with olive oil and herbs. For a casual party spread, these peppers go really well with other low-carb snacks like cucumber slices, celery sticks, and ranch dip.

Storage Instructions

Keep Fresh: These tasty stuffed peppers will stay good in an airtight container in the fridge for up to 4 days. The cheese filling actually helps the peppers maintain their shape and texture pretty well, making them perfect for meal prep!

Freeze: Want to make these ahead? You can freeze the assembled but unbaked peppers for up to 2 months. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to eat, no need to thaw – just pop them straight into the oven and add a few extra minutes to the baking time.

Warm Up: To warm up leftover peppers from the fridge, place them in the oven at 350°F for about 10 minutes, or until heated through. You can also use the microwave for 30-second intervals, though the oven helps maintain that nice crispy pepper texture.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 30-40 g

Ingredients

• 20 small bell peppers
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 4 ounces cream cheese
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces mozzarella cheese
• 4 ounces cheddar cheese
• 1 tablespoon fresh cilantro, chopped

Step 1: Prepare the Baking Sheet and Peppers

Preheat your oven to 200°C (390°F).

Line a cookie sheet with parchment paper and set it aside.

Take the peppers and cut them in half lengthwise, removing the seeds and membrane.

Place the pepper halves into a bowl.

Step 2: Season the Peppers

Add oil and ½ teaspoon of salt to the bowl of peppers.

Toss until all the peppers are well-coated with oil.

Once coated, place the pepper halves cut side up on the prepared cookie sheet.

Set them aside for now.

Step 3: Make the Cheese Filling

Place a nonstick saucepan over medium heat.

Add the cream cheese, garlic, 1/4 teaspoon of salt, and a dash of black pepper.

Stir and heat the mixture until the cream cheese is melted.

Then add the additional cheese, continuously stirring until everything is melted and you achieve a “dough-like” consistency.

Stir through the cilantro and remove the pan from the heat.

Step 4: Fill the Peppers and Roast

Fill each pepper half with just under 1 tablespoon of the cheese mixture.

Spread evenly if needed.

Place the filled peppers back onto the cookie sheet and roast in the preheated oven for 10-15 minutes, or until the cheese is bubbly and brown.

Step 5: Serve and Enjoy

Once roasted, allow the stuffed peppers to cool for a few minutes before serving.

These cheesy stuffed peppers are best enjoyed warm, offering a delightful appetizer or side dish!