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Keto Cream Cheese Stuffed Mini Peppers - Easy, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Mini sweet peppers (about 1 pound or 20–24 peppers), halved lengthwise and seeded
  • Cream cheese (8 ounces), softened to room temperature
  • Shredded cheese (1 cup), such as mozzarella, cheddar, or a blend
  • Cooked bacon (4 slices), finely chopped (optional but recommended)
  • Green onions (2), thinly sliced
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Smoked paprika (1/2 teaspoon), or regular paprika
  • Crushed red pepper flakes (1/4 teaspoon), optional for heat
  • Fresh parsley or chives (2 tablespoons), chopped
  • Salt and black pepper to taste
  • Olive oil or avocado oil (1–2 teaspoons), for brushing the peppers

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prep the peppers: Slice mini peppers in half lengthwise and remove the seeds and membranes. Lay them cut side up on the baking sheet. Brush or lightly drizzle with oil and sprinkle with a little salt.
  3. Make the filling: In a medium bowl, mix cream cheese, shredded cheese, bacon, green onions, garlic powder, onion powder, paprika, and red pepper flakes (if using). Season with salt and black pepper. Stir until smooth and well combined.
  4. Fill the peppers: Use a small spoon to stuff each pepper half with the cheese mixture, mounding slightly. Don’t overfill or it may spill during baking.
  5. Bake for 12–15 minutes, until the peppers are tender-crisp and the filling is hot and lightly golden on top.
  6. Finish and serve: Sprinkle with chopped parsley or chives. Let cool for 3–5 minutes, then serve warm.