Low Carb Bacon Ranch Bell Pepper Poppers

These tasty low carb Bacon Ranch Bell Pepper Poppers are filled with cream cheese, shredded cheddar cheese, ranch, and bacon. The perfect low carb snack or appetizer for the upcoming holidays!

I always look forward to making appetizers for guests and I’m looking forward to getting creative in the kitchen!

My family loves finger foods, so I often make these Bell Pepper Poppers on the weekends and serve them for lunch or as snacks.

On heavy rotation is this creamy chicken stuffed sweet peppers recipe, bacon-wrapped onion rings, and more recently, I made these low carb Bacon Ranch Bell Pepper Poppers.

More Low Carb Recipes You’ll Love:

Low Carb Mozzarella Stuffed Meatballs
Classic Deviled Eggs

 

Making low carb appetizers are actually a lot easier than you might think. And more often than not, everyone loves them! Prepping these peppers is pretty easy because all you need to do is slice them in half and stuff them with the cream cheese mixture.

You can then top this low carb appetizer with parsley and or bacon!

Are Bell Peppers Keto Friendly?

Bell peppers are low carb and very nutritious! They’re fantastic to use in tons of recipes and they contain 6 grams of carbs per serving, 3 of which are fiber.

Can you make these bell pepper poppers ahead of time?

To make these bell pepper poppers ahead of time you can slice peppers to remove the seeds and ribs, then set aside. You then can make the mixture, wrap it up, and store it in the fridge. When ready to eat stuff peppers and serve!

Storage Tips:

Luckily you can store these poppers in an airtight container in the fridge for 3-5 days and frozen for up to one month. Tip: If you’re making a lot at once, layer and use aluminum foil to keep the layers separated.

Additional toppings:

For some kick, sprinkle some red pepper flakes or top it with diced jalapeños.
Instead of bacon, you can sprinkle ground pork rinds.
You can also skip the bacon and top it with walnuts for some crunch.

To make these bacon ranch stuffed peppers all you’ll need are five simple ingredients!

Ingredients:

1 package mini bell peppers, cut in half and deseeded
1 8-ounce package cream cheese, room temperature
5 strips bacon, cooked and chopped
1 cup shredded sharp cheddar cheese
1/3 cup mayonnaise
2 tbsp ranch seasoning mix

Instructions:

Slice peppers to remove the seeds and ribs

Place the cream cheese, bacon, cheddar cheese, and mayonnaise in a large medium bowl.

Stir to combine.

Spoon or pipe the mixture into the pepper halves. Place in refrigerator to chill for at least 30 minutes.

Garnish with chopped bacon and parsley flakes before serving (optional).

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