Cream Cheese Stuffed Baby Bell Peppers are a quick, easy, and delicious appetizer! This low-carb, keto appetizer is perfect for sharing at any gathering!
I’d like to believe you can tell a lot about a person based on how they consume appetizers. Do they eat it all in one bite even if it’s a two-bite appetizer (hint: I’m one of these people)? Do they hold it gingerly over a napkin? Do they multi-bite every appy, even if said appy is 200% a one-biter?
These are the things I think about at any function involving appetizers…weddings, Super Bowl parties, baby showers, holiday bashes, etc., etc.
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. They’re an easy and appeasing snack for any get-together, and will keep your ravenous friends satisfied until the main event.
Change up the recipe as needed by adding and subtracting ingredients. You can get creative with the add-ins by including your favorite ingredients (consider herbs, jalapeno, cheddar cheese, a drizzle of buffalo sauce, etc.)
Fair warning: upon sharing, you’ll henceforth be the talk of your friend circle.
Cream Cheese Stuffed Baby Bell Peppers
- 12 baby bell peppers cut lengthwise and seeded
- 2 teaspoons grapeseed or olive oil
- 1 package cream cheese 8oz
- 2 stalks green onion finely chopped
- 1 clove garlic minced
- ½ teaspoon salt
- 1 teaspoon sriracha optional
- ½ cup walnuts chopped
- Ground black pepper
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. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.
While the peppers are roasting, prepare your stuffing. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy (I used a fork to mash the ingredients together but I’m sure this can be done in a food processor or mixer). Add the green onion and fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.
Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. There is enough stuffing here to really pack those suckers up, so you don’t need to worry about the amount of cream cheese you’re portioning out. If the cream cheese is very soft, place the baking sheet in the refrigerator for 15 minutes to allow it to set up. If not, place pop the peppers in the oven and bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they’re already brown at this point, skip the broiling).
Put on a pretty plate and serve to your friends.
Also see my Caramelized Onion and Cream Cheese Stuffed Peppers recipe for an equally delicious appetizer: