These cream cheese stuffed peppers are a simple yet elegant appetizer that needs just 6 ingredients! Low in carbs but full of flavor, they take just five minutes to prep.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
Slice the bell peppers lengthways and remove the seeds. In a mixing bowl, mix all the all the ingredients, except the shredded cheese.
Place the stuffed peppers on the lined sheet and cover with the shredded cheese.
Bake the peppers for 15-20 minutes, or until the cheese has melted.
Notes
TO STORE: Leftovers can be stored at room temperature, covered, for up to five days. TO FREEZE: Place the cooked and cooled cream cheese peppers in an airtight container and store them in the freezer for up to 6 months. REHEATING: Cream cheese bell peppers should always be enjoyed warm, so either reheat them in a preheated oven or air fryer.