Keto Recipes

Bacon Ranch Stuffed Mini Peppers

Disclosure: This post may contain affiliate links from Amazon and other networks which means I earn from qualifying purchases.

If you’re anything like me, summer is full of barbecues and get-togethers with family and friends. Summer goes by quickly here in Saskatchewan and I try my best to take advantage of every single moment of good weather mother natures offers me. Which means I spend much of my time fluttering between get-togethers and barbecues with no shortage of good.

Being the good guest I am, I always try to bring something. That sounds a lot better than it is. Eating keto is hard when you’re relying on other people to cook. Obviously, there are alternatives, like wrapping your burger in lettuce. But, yesterday, for instance, there was only shredded lettuce available and not cutlery.

In an effort to avoid having to go all afternoon/ evening without eating, I usually bring a keto friendly dish that is still appetizing to others. I’ve brought these Bacon Ranch Stuffed Mini Peppers to three barbecues already this summer and they are always a hit!

The best part though, they’re quick, easy and keep well in the fridge for a couple days. It doesn’t get any better than that.

AuthorSawyerCategoryDifficultyBeginner

Bacon Ranch Stuffed Pepper

Yields12 Servings

 12 Mini Peppers
 0.50 cup Cream Cheese
 0.50 cup Shredded Cheese
 0.25 cup Bacon Bits
 0.50 Ranch Dressing Mix

1

Soften cream cheese. I leave it on the counter for a couple hours.

2

Wash and remove seeds from the peppers

Peppers washed and seeded

3

Mix shredded cheese, bacon bits, and ranch dressing mix into softened cream cheese. I just use a fork for this because I prefer my cream cheese to be cheese ball texture, not whipped. I haven't tried it, but I'm sure it would be smoother but just as tasty if you used a mixer.

4

Now it's time to stuff the peppers. I use a butter knife.
Tip: Take care not to stuff each pepper too full. I leave a bit of room in the bottom so the cream cheese mixture goes down into the pepper when someone takes a bite not out over their fingers.

Stuffed Peppers

5

Enjoy! These will keep for about three days which makes them the perfect make ahead choice for summer barbeques and potlucks. I think they taste best after they've been refrigerated for a couple hours.

Ingredients

 12 Mini Peppers
 0.50 cup Cream Cheese
 0.50 cup Shredded Cheese
 0.25 cup Bacon Bits
 0.50 Ranch Dressing Mix

Directions

1

Soften cream cheese. I leave it on the counter for a couple hours.

2

Wash and remove seeds from the peppers

Peppers washed and seeded

3

Mix shredded cheese, bacon bits, and ranch dressing mix into softened cream cheese. I just use a fork for this because I prefer my cream cheese to be cheese ball texture, not whipped. I haven't tried it, but I'm sure it would be smoother but just as tasty if you used a mixer.

4

Now it's time to stuff the peppers. I use a butter knife.
Tip: Take care not to stuff each pepper too full. I leave a bit of room in the bottom so the cream cheese mixture goes down into the pepper when someone takes a bite not out over their fingers.

Stuffed Peppers

5

Enjoy! These will keep for about three days which makes them the perfect make ahead choice for summer barbeques and potlucks. I think they taste best after they've been refrigerated for a couple hours.

Bacon Ranch Stuffed Peppers

Leave a Reply

%d bloggers like this: