A simple low carb snack option is cream cheese stuffed peppers.
Stuffed Baby Peppers
I made these this morning for the children’s lunch boxes. I like them better than the ones in the delicatessen as the store bought ones usually uses cooked peppers and therefore are soft and don’t travel well.
These are pretty sturdy as I use the small sweet peppers, and they actually made it to school intact! You can vary the cream cheese in the stuffed baby peppers by adding lemon zest, chopped basil, mint, parsley or any other herb you like.
Stuffed baby peppers are great for snack trays, nibbles, low carb treat, and cute enough to take to a shared meal, party etc.
Stuffed Baby Peppers Recipe
- 2 baby peppers
- 2 tbsp cream cheese full fat
- herbs optional
- Wash each baby pepper and slice the top off and scoop out any little seeds that may remain.
- With a blunt knife (like a butter knife) slowly stuff each pepper with cream cheese until they are completely full.
- Store in the fridge for up to 3 days.
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