Cream cheese stuffed sweet peppers loaded with cheddar, crispy bacon and of course cream cheese. These little sweet bites are super easy to make, keto and low carb friendly. Make them as a light snack, appetizer or bites for game day!
Preheat oven or air fryer to 400°F then cut bacon up and cook to a crisp
Slice 7 peppers in half. You may only be able to fill 13 halves
Take room temp cream cheese and cream with mayo and sour cream.
Add garlic powder and black pepper
Chop up green onion then add onion, bacon and shredded cheese into cream cheese mix
Spoon filling into 13-14 pepper halves then bake for 20 minutes. Remove and serve.
Notes
Helpful Recipe Tips
Be sure to use room temperature cream cheese. A quick tip is to just add cream cheese to a bowl of warm water for 10 minutes.
Store in a sealed refrigerator container for any leftovers.
When reheating in the microwave remove the stems prior. Not sure why but when I tested this the stems would catch on fire. I don't understand this but learn from my mistakes.
Nutrition
Nutrition Facts
Cream Cheese Stuffed Peppers
Amount Per Serving (1 pepper)
Calories 73.1Calories from Fat 46
% Daily Value*
Fat 5.1g8%
Saturated Fat 2.6g16%
Trans Fat 0.1g
Cholesterol 13.4mg4%
Sodium 92mg4%
Carbohydrates 4.3g1%
Fiber 1.5g6%
Sugar 2.3g3%
Protein 2.2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cream cheese stuffed peppers
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