Cream Cheese Stuffed Peppers
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!
Ingredients
- 3 strips bacon
- 4 ounce full fat cream cheese
- 1 tablespoon mayo
- 2 tablespoon sour cream
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup shredded sharp cheddar
- 1 stalk green onion
Instructions
- 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
Serving: 1pepper | Calories: 73.1kcal | Carbohydrates: 4.3g | Protein: 2.2g | Fat: 5.1g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 13.4mg | Sodium: 92mg | Fiber: 1.5g | Sugar: 2.3g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you