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!
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.