Keto Cheddar & Jalapeño Stuffed Mini Peppers
"Looking for a snack that satisfies both your cravings and your keto goals? These bright mini sweet peppers are the perfect canvas for a rich, spicy filling that melts into a golden, gooey masterpiece. By pairing the natural sweetness of the peppers with sharp cheddar, creamy cream cheese, and a kick of jalapeño, you get a low‑carb bite that’s high in healthy fats and protein—ideal for keeping you full between meals. The recipe is quick, requiring just a few pantry staples, and the peppers bake in under 20 minutes, making them a convenient option for busy weekdays or a crowd‑pleasing party appetizer. For extra flavor, finish with a brief broil for a lightly crisped top, and serve them warm straight from the oven. Whether you’re following a strict keto plan or just love a tasty, low‑carb snack, these stuffed mini peppers deliver bold taste without the carb overload."
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
Slice the tops off the mini peppers and remove seeds and membranes.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapeño, sour cream, melted butter, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
Stuff each pepper with the cheese mixture, mounding slightly on top.
Arrange the stuffed peppers on a parchment‑lined baking sheet.
Bake for 15‑20 minutes, until the cheese is bubbly and the peppers are tender.
Optional: switch to broil for 2 minutes to achieve a lightly golden top.
Remove from oven, let cool for a minute, and serve warm.
Gather Ingredients
Step by Step
Preheat the oven to 400°F (200°C).
Slice the tops off the mini peppers and remove seeds and membranes.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapeño, sour cream, melted butter, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
Stuff each pepper with the cheese mixture, mounding slightly on top.
Arrange the stuffed peppers on a parchment‑lined baking sheet.
Bake for 15‑20 minutes, until the cheese is bubbly and the peppers are tender.
Optional: switch to broil for 2 minutes to achieve a lightly golden top.
Remove from oven, let cool for a minute, and serve warm.