Keto Stuffed Cherry Peppers
Elevate your appetizer game with these irresistible Keto Stuffed Cherry Peppers, a perfect blend of bold flavors and low-carb goodness. Featuring vibrant cherry peppers loaded with a rich mixture of ground sugar-free Italian sausage, creamy cream cheese, and a trio of cheeses—mozzarella, Parmesan, and garlic-infused goodness—this dish is both indulgent and keto-friendly. Fresh parsley adds a touch of herbaceous brightness, while the gentle roasting transforms the peppers into tender, flavor-packed vessels. With a quick prep and bake time, these stuffed cherry peppers are ideal for entertaining or enjoying as a savory snack. Serve them warm for a crowd-pleasing dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 12 pieces Cherry peppers
- 0.5 pounds Ground Italian sausage (sugar-free)
- 4 ounces Cream cheese (softened)
- 0.5 cups Mozzarella cheese (shredded)
- 0.25 cups Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoons Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the cherry peppers by cutting off the tops and scooping out the seeds and membranes using a small spoon or a paring knife. Rinse the peppers and pat them dry with a paper towel.
Heat a skillet over medium heat and add the olive oil.
Add the ground Italian sausage to the skillet and cook until browned and fully cooked, breaking it into small pieces with a spatula. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper.
Add the cooked sausage to the cheese mixture and stir until well combined.
Using a small spoon or piping bag, stuff each cherry pepper with the cheese and sausage mixture, packing it tightly but not overfilling.
Arrange the stuffed cherry peppers upright in a baking dish.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden and the peppers are tender.
Remove from the oven and let cool slightly before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 9.2 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1134 mg | 87% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
