Cream Cheese Stuffed Peppers are an easy low-carb appetizer recipe! Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down.
Peppers (capsicums) are a low-carb vegetables full of vitamin c. They are colorful addition to summer salads, stir-fries and the perfect shape for stuffing with ground meat then baked in the oven covered in cheese. Bell pepper nutrition per 100g: 5.3 g net carbs, 1 g protein, 0.2 g fat, 27 calories.
A simple low carb snack option is cream cheese stuffed peppers. I made these this morning for the children's lunch boxes. I like them better than the ones in the delicatessen as the store bought ones usually uses cooked peppers and therefore are soft and don't travel well.
I’ve never been a huge appetizer person, but if it involves the convenience of one large bite, no plate or manners required, and cheese in any form, I can definitely get on board. Bright, gooey, and flavorful, these baby bell peppers are filled with cream cheese, walnuts, garlic, green onion and some sriracha for a little spice.