Keto Peppers Stuffed with Cream Cheese and Olives

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    6 min

Keto Peppers Stuffed with Cream Cheese and Olives

8 ratings

These simple stuffed peppers are loaded with cream cheese, tangy olives and zesty lemon.

Perfect for snacking or preparing in bulk as a party appetizer!

  • Net Carbs

    2.8 g

  • Fiber

    0.2 g

  • Total Carbs

    3 g

  • Protein

    0.8 g

  • Fats

    5.9 g

69 cals

Keto Peppers Stuffed with Cream Cheese and Olives

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Sweet & Mild Piquante Pepper

    Sweet & Mild Piquante Pepper

    12 x 1 pepper

  • Pitted Green Olives Stuffed With Pimentos by Cat Cora's Kiitchen

    Pitted Green Olives Stuffed With Pimentos by Cat Cora's Kiitchen

    4 olives

  • Cream Cheese Spread

    Cream Cheese Spread

    2 tablespoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

Recipe Steps

steps 3

6 min

  • Step 1

    Finely chop the olives and add to a mixing bowl along with the cream cheese, lemon zest and olive oil. Beat together to combine.
    Step 1
  • Step 2

    Divide the cream cheese mixture between the peppers. You can either use a teaspoon, knife or piping bag to fill each pepper.
    Step 2
  • Step 3

    Cover and refrigerate until ready to serve.
    Step 3

Comments 6

  • PropitiousCauliflower294795

    PropitiousCauliflower294795 9 months ago

    Simple and delicious! The creaminess of the cheese mixture is unbeatable! Well, beat it. 👍🏼👍🏼

    • margir

      margir 3 years ago

      I didn’t use olives, just added spices. They were awesome.

      • JerkyChef

        JerkyChef 3 years ago

        Tasty

        • vivimolly

          vivimolly 4 years ago

          These are quick and easy and delicious! I just pick up the peppers and olives at the Mediterranean olive bar at my supermarket. I did alter the recipe to make a larger amount of stuffing. Changing to 3T cream cheese spread, 6 olives and the zest of one medium lemon mixed with the same 1T olive oil and stuffed into 12 piquante peppers works exactly right. I also found it easiest to just use the tip of my index finger to scoop the cheese mixture and pack it into the peppers. I have made this with peppers and olives in a spicy marinade as well as a more neutral olive oil from the olive bar and with milder canned/jarred peppers and olives. Equally good any way, depending upon your tastes.

          • Anonymous

            Anonymous 5 years ago

            Looks amazing

            • recipewriter

              recipewriter 5 years ago

              Hope you like them! :)