Stuffed Mini Peppers

Mini peppers/baby capsiums, stuffed with a pesto cream cheese and topped with bacon and mozzarella.

Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword cheese stuffed capsicums, cheese stuffed peppers, keto party recipes, lchf party recipes, low carb nikki, low carb party recipes, pesto cheese capsicums, pesto cheese peppers, quick and easy recipes, stuffed baby capsicums, stuffed mini peppers

Prep Time 10

Cook Time 20

Total Time 30

Servings 6

Calories 217.9kcal

Ingredients

250 g cream cheese
2 tbsp pesto
350 g baby capsicums/mini peppers (approx 16)
2 rashers cooked streaky bacon, diced finely
¼ cup shredded mozzarella cheese
Optional finely chopped parsley to serve

Instructions

Preheat oven to 200°C/390°F. Halve mini peppers lengthways and remove inner seeds and membrane. Leave outer stem intact.
Mix together cream cheese and pesto. Spread pesto cream cheese inside the mini peppers to stuff them.
Line baking trays with baking paper. Arrange mini peppers on trays. Top with diced bacon and shredded cheese.
Bake in the oven for 10-20 minutes until cheese is melted and browned to your liking. Serve hot or at room temperature. Sprinkle with optional chopped parsley.

Notes

Net Carbs - 4.6g