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Stuffed Baby Peppers Recipe

Stuffed baby peppers can be varied by adding flavours to the cream cheese such as - pepperoni pieces, chilli flakes, sliced celery, jalapeños, sun dried tomatoes ...
5 from 1 vote
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Course: Lunch, Lunch boxes, Snacks, Vegetables
Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb snacks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 serving
Calories: 150.6kcal
Author: Thinlicious.com
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Ingredients
  

  • 2 baby peppers
  • 2 tbsp cream cheese full fat
  • herbs optional

Instructions

  • 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.

Nutrition

Serving: 2baby peppersCalories: 150.6kcalCarbohydrates: 5.3gProtein: 3.9gFat: 10.5gSodium: 99.5mgPotassium: 455.3mgFiber: 2gSugar: 6.8gVitamin A: 1275.7IUVitamin C: 191.3mgCalcium: 52.3mgIron: 0.8mg
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