Ingredients
- 4 large bell peppers (any color)
- 8 oz cream cheese, softened
- 6 oz cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F. Slice the bell peppers in half lengthwise and remove seeds and membranes.
- Mix softened cream cheese, chopped bacon, cheddar, garlic powder, onion powder, salt, and pepper in a bowl.
- Fill each pepper half with the bacon-cheese mixture and place the peppers in a baking dish.
- Bake uncovered for 25–30 minutes, until the peppers are tender and the filling is hot and bubbling.
- Broil for 1–2 minutes at the end if you want a more golden top.
- Garnish with parsley and let cool 3–5 minutes before serving.
Nutrition per serving
Serving size1 stuffed pepper (about 225g)
Calories320
Macro split8% net carbs / 79% fat / 15% protein
Total carbs8g
Fiber2g
Sugar4g
Added sugar0g
Net carbs6g
Protein12g
Fat28g
Calories, macros, and macro split are approximate per 1 stuffed pepper (about 225g). Net carbs = total carbs minus fiber.
Fits this plan because…
Strict Keto matchKeto Creamy Bacon & Cheese Stuffed Peppers keeps the recipe positioned in the Keto lane with a clearly labeled calorie count, net-carb target, protein, fat, and serving size.