Keto Cream Cheese And Bell Pepper Combination

Combining bell peppers and cream cheese is a delicious keto-friendly option. Bell peppers are a crunchy, gluten-free bread substitute, and cream cheese is rich and creamy. Together, they make a great keto sandwich, or you can stuff the cream cheese into the bell peppers and bake them.

Keto-friendly stuffed bell peppers

Ingredients

• 4 large bell peppers (any colour)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 lb lean ground beef
• 2 tablespoons keto taco seasoning
• 1 15 oz can diced tomatoes in their juices
• 1 cup cauliflower rice, steamed
• 2 cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
• Salt and pepper, to taste

Optional ingredients

• Avocado oil
• Tomato paste
• Canned tomatoes
• Freshly chopped parsley
• Cream cheese
• Walnuts
• Celery
• Zucchini
• Garlic
• Chicken bone broth
• Ground cumin
• Smoked paprika
• Ground pork
• Italian sausage
• Granulated onion
• Grated parmesan

Instructions

• Preheat the oven to 190C/375F. Lightly grease a large baking dish.
• Slice the tops off the bell peppers, and de-seed them, removing any excess membranes. Slice each bell pepper in half and place them in the lined dish.
• In a large non-stick pan, heat up the olive oil on medium. Add the onions and saute for around one minute.
• Add the ground beef and cook until no longer pink. Add the taco seasoning, followed by the canned tomatoes along with their juices. Let the mixture simmer for 1-2 minutes.
• Remove the pan from the heat and stir in the steamed cauliflower rice and half of the shredded cheese.
• Evenly distribute the filling among the bell pepper halves and top with the remaining cheese.
• Bake the stuffed peppers for 20-25 minutes, until the cheese is melted and the bell peppers are tender.
• Remove the stuffed peppers from the oven and serve immediately.

Tips

• You can also make this recipe in an air fryer or instant pot.
• To store leftovers, cover and keep in the refrigerator for up to 5 days.
• To freeze, place cooled stuffed peppers in an airtight container and store in the freezer for up to 6 months.
• To reheat, microwave for 30-40-second spurts or place in a preheated oven until warm.

Variations

• Vegetarian: Swap the ground beef for chopped mushrooms, eggplant, or other vegetables.
• Vegan: Replace the meat with vegan ground beef and the cheese with vegan shredded cheese.
• Turkey or chicken: Replace the ground beef with ground turkey or chicken.
• Cheesesteak: Fill the peppers with homemade Philly cheesesteak.
• Buffalo chicken: Fill the peppers with shredded buffalo chicken.

Bell peppers as a bread substitute

Bell peppers are a versatile ingredient and a healthy addition to any meal. They can be used in a variety of ways, such as raw, cooked, or as a substitute for bread.

When using bell peppers as a bread substitute, the options are endless. Here are some ideas to get you started:

Keto-Friendly Option

Stuffed bell peppers are a popular choice for those following a keto diet. Simply cut the bell peppers in half lengthwise, remove the seeds, and fill them with your favorite keto-friendly filling. Some popular fillings include cream cheese, shredded cheese, sausage, and ground beef. You can also add in some vegetables like chopped tomatoes or onions for extra nutrition and flavor.

Sandwich Alternative

Bell peppers can also be used as a sandwich alternative. Cut the bell pepper in half and fill it with your favorite sandwich fillings such as deli meats, cheeses, lettuce, and condiments. This is a great way to add some extra veggies to your lunch and can be easily packed for work or school.

Pizza Peppers

For a fun twist on pizza night, use bell pepper rings as the base instead of a traditional pizza crust. Simply cut the bell pepper into thin rings, top with your favorite pizza sauce, cheese, and toppings, and bake until melted and bubbly. This is a great gluten-free and low-carb option for pizza lovers.

Dippers

Bell pepper strips can also be used as dippers in place of bread or crackers. Cut the bell pepper into thin strips and use them to dip into hummus, guacamole, or your favorite dip. This is a healthy and crunchy option that satisfies your craving for something savory.

Burger Buns

For a unique take on burger night, try using bell peppers as the buns. Cut the bell peppers in half and fill them with a burger patty, toppings, and a generous helping of your favorite condiments. This is a fun and colorful way to enjoy a burger, especially during the summer grilling season.

Using bell peppers as a bread substitute is a creative way to add more vegetables to your diet. They are low in calories, high in vitamin C, and offer a crunchy texture that can be enjoyed in a variety of dishes. Whether you're following a keto diet, looking for gluten-free options, or simply wanting to increase your vegetable intake, bell peppers are a tasty and versatile option.

Keto sausage and cream cheese dip

This delicious, low-carb dip is the perfect appetizer for any gathering, combining spicy sausage, creamy cheese, and zesty vegetables. It's a breeze to make and can be prepared ahead of time, making it a convenient and tasty option for your next party!

Ingredients:

• 1 lb of hot Italian sausage (you can use mild sausage if you prefer less spice)
• 8 oz of cream cheese, softened
• 1 cup of frozen spinach, thawed
• 1/4 cup of sundried tomatoes, chopped
• 1 cup of shredded mozzarella
• Salt to taste
• Optional: Low-carb veggies (such as zucchini, sweet peppers, or celery) or keto-friendly crackers for dipping

Instructions:

• Preheat your oven to 400°F (200°C).
• In a large skillet over medium heat, cook the sausage until browned.
• Add the spinach, sundried tomatoes, and salt to the skillet. Cook until the spinach is done.
• Remove the skillet from the heat and stir in the cream cheese until melted and well combined.
• Transfer the mixture to a pie plate or small baking dish.
• Top with shredded mozzarella cheese.
• If you're making this ahead of time, you can refrigerate it at this point.
• Bake in the oven for 20 minutes if serving immediately, or 30 minutes if it's been refrigerated. The dip is ready when the cheese is melted and golden.
• Serve warm with your choice of low-carb veggies or keto crackers for dipping.

Tips and Variations:

• You can adjust the spiciness of this dip by using mild Italian sausage and omitting the sundried tomatoes.
• For a heartier dip, try adding some shredded cheddar cheese to the mixture.
• If you're short on time, you can assemble the dip in a slow cooker and cook on low for 2-3 hours, then top with cheese and broil for a few minutes to melt the cheese.
• For a fun presentation, serve the dip in a hollowed-out bread bowl.
• If you're making this for a party, double the recipe, as it tends to disappear quickly!

Keto cream cheese and chicken sausage stuffed bell peppers

Ingredients for 4-6 people:

• 4 bell peppers (any colour)
• 1 tablespoon avocado oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 pounds chicken sausage
• 16 oz. cream cheese (2 blocks)
• 3 cups shredded cheddar cheese, divided
• Salt and pepper to taste

Optional ingredients:

• Chilli flakes
• Fresh herbs
• Tomatoes

Method:

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cut the bell peppers in half and remove the stems and seeds. Place the bell pepper halves cut-side down on the baking sheet and bake for 25 minutes. Remove from the oven and set aside to cool.

While the bell peppers are baking, heat avocado oil in a skillet over medium heat. Sauté the onion for 5 minutes, then add the garlic and cook for a further 2-3 minutes. Add the chicken sausage to the skillet and cook until browned, around 10-15 minutes. Remove the skillet from the heat and leave to cool for 5 minutes.

In a mixing bowl, combine the cream cheese and 2 cups of shredded cheddar cheese. Use an electric mixer to blend until well combined. Add the chicken sausage to the cream cheese mixture and mix well.

Fill the bell pepper halves with the cream cheese and chicken sausage mixture. Top the stuffed peppers with the remaining shredded cheddar cheese. Bake for 25 minutes, or until the cheese has melted. For an extra crispy topping, broil for 2-3 minutes.

Tips:

• Don't skip pre-baking the bell peppers. This ensures they are fully cooked.
• For a spicier dish, use a spicy chicken sausage or add chilli flakes.
• This dish can be prepared in advance and baked just before serving.
• Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Customisable keto cream cheese-stuffed peppers

Ingredients

• 12 baby bell peppers, cut lengthwise and seeded
• 2 teaspoons grapeseed or olive oil
• 1 package (8oz) cream cheese, softened
• 2 stalks green onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sriracha (optional)
• ½ cup walnuts, chopped
• Salt and pepper, to taste

Optional extras

• Crispy bacon
• Everything bagel seasoning
• Jalapeno
• Parmesan cheese
• Italian sausage
• Cheddar cheese
• Monterey jack cheese
• Buffalo sauce

Method

• Preheat the oven to 350°F.
• Cut the bell peppers lengthwise, remove the seeds and stems.
• Lightly oil the bell peppers by tossing them in a bowl with grapeseed or olive oil.
• Place the peppers on a baking sheet skin-side down.
• Roast in the oven for 8-10 minutes until the edges begin to show some colour. Remove from the oven and allow to cool.
• While the peppers are roasting, prepare your stuffing. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy. Add the green onion and fold into the cream cheese until combined.
• Taste the cream cheese mixture and add more salt and/or sriracha if desired.
• Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet.
• If the cream cheese is very soft, place the baking sheet in the refrigerator for 15 minutes to allow it to set up.
• Heat your oven to 400°F.
• Bake the peppers for about 8 minutes, or until the cheese is nice and gooey and golden brown.
• If desired, switch your oven to the high broil setting and broil for 2 minutes to make the cheese a little crispier.
• Serve warm, fresh out of the oven, or as a cold appetizer.

Tips

• This recipe is easily customisable. You can add all sorts of goodies like your favourite shredded cheese, meats, and fresh herbs.
• If you don't want to bake the peppers, you can try them raw. This version will be very tasty, but baking the peppers softens them and brings out the flavour, plus makes the cheese nice and melty.
• You can also make this recipe in an air fryer.
• Store leftover cream cheese bell peppers in an airtight container in the refrigerator for up to 1 week.

Frequently asked questions