For everyone that isn’t a fan of spicy foods, these mild jalapeno poppers are a winner! Baked mini sweet peppers filled with cream cheese, spices, and bacon!
Mini Jalapeno Peppers
There were so many different names I could have called this recipe. Keto crack mini sweet peppers was one of them.
Cream cheese stuffed peppers was another name but since everyone knows what jalapeno poppers are, I added that to the name, too. But these aren’t your typical jalapeno poppers.
Instead of stuffing jalapeno peppers with cream cheese, and I sliced mini sweet peppers and used them. I still mixed in some diced jalapenos go give them some spice, but these little poppers are delightfully mild!
In fact, if you really don’t like spicy food at all, you can leave them out. They taste just as good with or without the jalapenos.
Baked Mini Sweet Peppers
It only takes about 30 minutes to make these tasty and filling baked mini sweet peppers and there are just 5 grams net carbs in two poppers! I cut the peppers in half, so there are 5 grams net carbs in each whole stuffed pepper, or two halves.
I like to whip them up for lunch and then eat them with a bowl of Korean Cucumber Salad. Talk about a flavor-packed lunch and altogether that’s just 7 grams net carbs for the meal.
Keto Jalapeno Poppers
If you like the combination of cream cheese, ranch dressing, and bacon, then you might like my creamy skillet keto crack chicken recipe. There are a lot of crack chicken recipes out there – and they all use chicken, cream cheese, ranch dressing, and bacon.
That’s why I almost called these crack baked peppers. But since I added jalapeno peppers to them, I called them jalapeno poppers.
But they really are a cross between crack chicken (without the chicken) and jalapeno poppers! That combination of cream cheese, ranch dressing, and bacon, is out of this world. It’s just so perfect.
Keto Appetizers
These colorful, cheesy, baked mini sweet peppers will look perfect on a serving tray at your next party. No one will even care that they are keto-friendly! They just taste that good!
Serve them with other delicious appetizers. For something tangy, make keto pickled deviled eggs.
For more spice, make baked stuffed poblano peppers. And guests love individual keto charcuterie jars.
How To Store Cheesy Peppers
Yes, you can make the baked mini sweet peppers ahead of time. Store the cheesy peppers in an airtight container and keep them refrigerated.
For the best results, eat them within three days. You can freeze them, too!
Let them cool to room temperature, then wrap each baked pepper in plastic wrap and store them in a freezer-safe, food storage bag.
Keep them in the freezer for up to six months.
Keto Jalapeno Popper Baked Mini Sweet Peppers Recipe
Here’s the list of ingredients and photos of each step that you’ll need to make this keto baked mini sweet peppers recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
Net Carbs: 5 net carbs per serving
Ingredients
- Sweet Mini Peppers
- Cream Cheese
- Ranch Seasoning
- Bacon
- Cheddar Cheese
- Jalapeno Peppers
Directions
Preheat the oven to 400 degrees. Add the cream cheese, ranch seasoning, bacon, shredded cheddar cheese and jalapeno peppers to a mixing bowl, and stir to combine well.
Fill the pepper halves with the stuffing, and place onto a foil lined baking sheet. Bake for 15 minutes, or until done to your liking.
Garnish with chopped green onions before serving if desired.
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Keto Jalapeno Popper Baked Mini Sweet Peppers
For everyone that isn't a fan of spicy foods, these mild jalapeno poppers are a winner! Baked mini sweet peppers filled with cream cheese.
Ingredients
- 6 Sweet Mini Peppers cut in half lengthwise and seeds removed
- 8 ounces Cream Cheese softened
- 1 tbsp Ranch Dressing
- 1/3 cup Crumbled Bacon
- 1 cup Shredded Cheddar Cheese
- 2 Jalapeno Peppers chopped finely
Instructions
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Preheat the oven to 400 degrees.
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Add the cream cheese, ranch seasoning, bacon, shredded cheddar cheese and jalapeno peppers to a mixing bowl, and stir to combine well.
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Fill the pepper halves with the stuffing, and place onto a foil lined baking sheet.
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Bake for 15 minutes, or until done to your liking.
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Garnish with chopped green onions before serving if desired.
Recipe Notes
Calories: 185
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Mini Pepper Recipes
If you enjoyed these baked mini sweet peppers, here are some more delicious and easy recipes you can make with them. Try them all – they are so different that you won’t get tired of them.
