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I’ve been wanting to try a recipe like these Stuffed Mini Peppers for ages! I grew up with capsicums/peppers that were always stuffed with a meat and rice mix and for some reason I always hated them. I wanted to use something different and I loved the idea of using mini peppers/baby capsicums because I knew it would make for great bite sized morsels that could be eaten as a meal or served as a snack or appetiser.
When deciding what to stuff these Mini Peppers with I knew I wanted a cream cheese base and I absolutely love the combination of cream cheese and pesto. It’s also super easy because all you need to do is grab a block of cream cheese from the fridge, your favourite jar of pesto from the cupboard and combine the two! I decided to step it up even more by adding bacon sprinkled on top of the Stuffed Mini Peppers and some more shredded cheese, so it would get lovely and melty in the oven.
While these Stuffed Mini Peppers look great and taste awesome, they are really easy and cheap to make, which is perfect for serving to guests. They also look really good out on a platter and leaving the stems intact on the Stuffed Mini Peppers, makes the perfect little handle to pick them up by and eat them in one bite.
They also are deceptively filling thanks to the healthy fats in the two cheeses and the bacon. While I thought I could easily smash a whole tray of these Stuffed Mini Peppers, it didn’t take many until I was feeling really full. The sweetness of the mini peppers also pairs really well with the savoury flavour from the pesto cream cheese, leaving both sweet and savoury cravings satisfied.
The serving sizes given here for these Stuffed Mini Peppers are for eating as a meal, if serving as an appetiser at a party, they will obviously serve many more people as the serving sizes will be smaller. I love having these just on their own, either hot from the oven or at room temperature. Either way is delicious! You could also do this recipe with a full sized capsicum/pepper (I would recommend using a red or yellow one), but you would need to experiment with cooking times to get the capsicum/pepper cooked through nicely.
Want more great summer recipes?
- Oregano and Garlic Baked Ricotta
- Low Carb Salmon Avocado Poke Bowl
- Keto Steak Tartare
- Low Carb Smoothie Bowl
- Keto Chicken with Tahini Sauce
- Mega Bacon Cheeseburger
- Bunless Burgers
- Teriyaki Salmon
- Chicken Meatball Skewers with Satay
- DIY Sushi
- Chicken Caesar Salad
- Lemon Garlic Lamb Chops
- Avocado Dip with Fathead Chips
Stuffed Mini Peppers
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
Nutrition
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