Everything Bagel Stuffed Baby Peppers

These baby peppers are perfect for lunchboxes or a quick, effortless snack in just a few minutes. They are stuffed with cream cheese, pickles, ham, provolone and everything bagel seasoning.

I'm using sweet baby peppers but you can use regular bell peppers or even jalapeño peppers for a spicy kick.

I kept the serving size at just three baby peppers to keep the net carbs low but feel free to serve more as needed. If you need to reduce the carb count, simply replace the sweet baby peppers with a large green bell pepper which has a lower carb count.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Don't have any ready-made everything bagel seasoning? You can easily make your own by mixing the following ingredients:

• 1 ¹/₂ tbsp poppy seeds
• 2 tbsp sesame seeds
• 1 tbsp onion flakes
• 1 tsp garlic flakes
• ¹/₂ tsp sea salt

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 3 stuffed baby peppers)

Total Carbs	8.5	grams
Fiber	2.7	grams
Net Carbs	5.8	grams
Protein	10.7	grams
Fat	13.6	grams
of which Saturated	7.1	grams
Energy	186	kcal
Magnesium	38	mg (10% RDA)
Potassium	369	mg (18% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (23%), fat (65%)

Ingredients (makes 2 servings)

• 6 deseeded baby sweet peppers or 1 large bell pepper (150 g/ 5.3 oz)
• 3 tbsp cream cheese or goat's cheese (45 g/ 1.4 oz)
• 3 slices ham (40 g/ 1.4 oz)
• 3 slices cheese such as provolone, cheddar or gouda (30 g/ 1.1 oz)
• 1 pickled cucumber, sliced into thin wedges (30 g/ 1.1 oz)
• 1 tbsp everything bagel seasoning (14 g/ 0.5 oz)

Instructions

1. Remove the seeds from the baby peppers. Instead of baby peppers you can use any regular bell peppers cut in half.
2. Halve the ham and cheese slices. Slice the pickle into 6 thin wedges.
3. Using a narrow knife or the other side of a teaspoon, stuff each of the peppers with about half a tablespoon of cream cheese (or goat's cheese).
4. Place half a slice of cheese and a pickle on top of half a slice of ham. Roll up and press inside the pepper. Repeat for the remaining peppers.
5. Dip the stuffed end of each pepper in the everything bagel seasoning. Serve immediately or store in the fridge for up to a day.

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