Stuffed Mini Peppers
For a quick appetizer or fun side dish, these stuffed mini peppers are naturally low carb, gluten free, and can easily be made to accommodate a keto diet.
Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes
Ingredients
- 1 lb. mini peppers
- 8 oz. cream cheese
- 2 Tbsp. milk
- 1/4 - 1/3 c. Parmesan cheese
- 1 - 2 slices of bacon, crumbled
- 1 Tbsp. fresh parsley, chopped
- Black pepper
Instructions
- Preheat the oven to 425 degrees.
- In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the milk and cheese. Next, beat in the bacon, parsley, and black pepper.
- Slice the peppers in half. Next, spoon filling into each pepper. You can also use a piping bag. If desired, sprinkle with shredded cheese.
- Bake for 18-22 minutes, until the peppers are tender and the cheese is beginning to brown. Garnish with chopped parsley.