These Keto Queso Stuffed Mini Peppers are an easy appetizer that is super addictive. That melty, cheesy center with a sweet pepper outside – just delicious!
Serve these bad boys up literally anywhere – potlucks, cookouts, Thanksgiving, Christmas, Easter, and especially on Game Day! Side note – they are also vegetarian!
This Keto Queso Stuffed Mini Peppers recipe makes 20 serves. 1 serving is 2 pepper halves and has 1g net carbs.
Store leftover Low Carb Cheesy Mini Peppers in the fridge for up to 4 days, they are not suitable for freezing. The peppers can be stuffed up to 2 days ahead, stored in the fridge and cooked as needed.
Keto Stuffed Mini Peppers Ingredients
- 20 Mini Peppers
- 1 tablespoon of Olive Oil
- ½ teaspoon of Salt
- 4 ounces of Cream Cheese
- 1 clove of Garlic, crushed
- ¼ teaspoon of Salt
- ½ teaspoon of Pepper, ground
- 4 ounces of Mozzarella Cheese
- 4 ounces of Cheddar Cheese
- 1 tablespoon of Cilantro, chopped
How to Make Keto Stuffed Mini Peppers
- Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
- Cut the peppers in half lengthways and remove the seeds and membrane, then place into a bowl.
- Add the oil and ½ teaspoon of salt to the pepper, toss until all the peppers are oiled, then place cut side up on the prepared cookie sheet. Set aside.
- Place a nonstick saucepan over medium heat, add the cream cheese, garlic, 1/4 teaspoon of salt and pepper, and heat until melted.
- Add both the cheese and melt completely until you have a “dough-like” consistency.
- Stir through the cilantro and remove from the heat.
- Fill each pepper half with just under 1 tablespoon of the cheese mixture.
- Roast for 10-15 minutes until the cheese is bubbly and brown.
- Allow to cool for a few minutes before serving.
- Enjoy warm!
Keto Stuffed Mini Peppers
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Ingredients
- 20 Mini Peppers
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- 4 ounces Cream Cheese
- 1 clove Garlic crushed
- ¼ teaspoon Salt
- ½ teaspoon Pepper ground
- 4 ounces Mozzarella Cheese
- 4 ounces Cheddar Cheese
- 1 tablespoon Cilantro chopped
Instructions
- Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
- Cut the peppers in half lengthways and remove the seeds and membrane, then place into a bowl.
- Add the oil and ½ teaspoon of salt to the pepper, toss until all the peppers are oiled, then place cut side up on the prepared cookie sheet. Set aside.
- Place a nonstick saucepan over medium heat, add the cream cheese, garlic, 1/4 teaspoon of salt and pepper, and heat until melted.
- Add both the cheese and melt completely until you have a “dough-like” consistency.
- Stir through the cilantro and remove from the heat.
- Fill each pepper half with just under 1 tablespoon of the cheese mixture.
- Roast for 10-15 minutes until the cheese is bubbly and brown.
- Allow to cool for a few minutes before serving.
- Enjoy warm!
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Nutrition
Are Mini Sweet Peppers Keto Friendly?
Mini sweet peppers on their own are not keto-friendly but when stuffed with high-fat low-carb ingredients they can easily fit into a keto diet.
Looking for more tasty Keo Appetizers; try our;
To make a larger batch of this Keto Queso Stuffed Mini Peppers recipe adjust the servings above.
mmmm these are my fav! I also like doing a spin on this and using feta/egg/spinach in there!
I dont like feta but the egg and spinach? Mmmmmm good yeah!!