Easy Low Carb Cheesy Bacon Stuffed Mini Peppers

Easy Low Carb Cheesy Bacon Stuffed Mini Peppers: A Bite-Sized Party in Your Mouth

There’s something magical about bite-sized food, isn’t there? Maybe it’s the way they let you sample a little bit of everything without commitment, or how they turn any ordinary evening into a celebration. Last weekend, I found myself staring at a bag of colorful mini peppers at the farmers’ market, their vibrant hues practically begging to be stuffed with something delicious. And when bacon and cheese are involved, well—resistance is futile. These Easy Low Carb Cheesy Bacon Stuffed Mini Peppers are the perfect marriage of savory, creamy, and just a little bit sweet, all wrapped up in a perfectly poppable package.

Ingredients You’ll Need

• 12-15 mini sweet peppers – Look for firm, glossy peppers in a mix of red, orange, and yellow for a pretty presentation.
• 6 slices thick-cut bacon – Because everything is better with bacon, especially when it’s crispy and salty.
• 4 oz cream cheese, softened – The creamy base that holds all the cheesy goodness together.
• 1/2 cup shredded sharp cheddar – For that irresistible melty factor.
• 1/4 cup grated Parmesan – A little nutty, a little salty, and absolutely essential.
• 1/2 tsp garlic powder – Because garlic makes everything better.
• 1/4 tsp smoked paprika – Just a whisper of smokiness to complement the bacon.
• Salt and pepper to taste – Don’t skip this—seasoning is key!
• Fresh chives or green onions, for garnish – A pop of color and freshness to finish.

Let’s Get Cooking

First things first—preheat your oven to 375°F (190°C). While it warms up, let’s prepare those gorgeous little peppers. Slice each one in half lengthwise and use a small spoon to scoop out the seeds and membranes. Don’t worry about being too precise; just make sure there’s enough room for all that cheesy bacon filling. Arrange them on a baking sheet lined with parchment paper, cut side up, like little edible boats waiting to be loaded with delicious cargo.

Now, let’s talk bacon. In a skillet over medium heat, cook those glorious slices until they’re crispy and golden. Once they’re done, transfer them to a paper towel-lined plate to drain, but don’t you dare pour out that bacon fat! (We’ll use it later—trust me.) Once the bacon has cooled, chop it into small, bite-sized pieces. The smell alone will have you sneaking a piece or two—no judgment here.

In a mixing bowl, combine the softened cream cheese, shredded cheddar, Parmesan, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir until everything is well blended, then fold in those glorious bacon bits. The filling should be thick, creamy, and speckled with salty bacon goodness. If you’re feeling fancy, a dash of hot sauce or a sprinkle of crushed red pepper would be divine here.

Now comes the fun part—stuffing those peppers! Using a small spoon or even your fingers (my preferred method), fill each pepper half with the cheesy bacon mixture, mounding it slightly. Don’t be shy—these little guys can handle it. Once they’re all filled, drizzle or brush them lightly with that reserved bacon fat. Yes, you heard me right. This is the secret to getting those peppers perfectly tender and adding an extra layer of flavor that’ll make your taste buds sing.

Low Carb Cheesy Bacon Stuffed Mini Peppers

• Author: Trusted Blog

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Description

Delicious mini bell peppers stuffed with a creamy cheese and bacon filling, perfect for a low-carb appetizer or snack.

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Ingredients

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For the Crust:

• 12 mini bell peppers, halved and seeded
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 tbsp chopped fresh chives (optional)

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Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine cream cheese, cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Spoon the cheese mixture into each mini pepper half, filling generously.
4. Place the stuffed peppers on the prepared baking sheet and bake for 15-20 minutes, or until the peppers are tender and the cheese is bubbly.
5. Garnish with chopped chives if desired and serve warm.

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Notes

You can customize the seasonings to taste.