These low carb 3-ingredient pepper bites are exactly the kind of thing my older sister would set out every Sunday afternoon: a big glass baking dish of blistered mini peppers, bubbling with creamy centers and a sprinkle of crunchy black seeds. They’re simple, satisfying, and endlessly snackable—truly the sort of finger food you can eat by the handful. This recipe leans on the natural sweetness of mini bell peppers, the richness of cream cheese, and the nutty snap of black sesame seeds for contrast. It’s a straightforward, homey dish with just enough texture and flavor to feel special without any fuss.
Serve these pepper bites warm, straight from the baking dish, alongside a crisp green salad or a simple plate of sliced cucumbers and cherry tomatoes to keep the meal light and low carb. They pair nicely with sparkling water infused with citrus, a dry white wine, or a light beer if you’re entertaining. For a more substantial spread, set them out with a board of olives, nuts, and a few slices of salami or prosciutto. They also work well as a make-ahead snack for game day or casual gatherings, reheated briefly in the oven to restore their crunch and creaminess.
Low Carb Pepper Bites
Servings: 4
Ingredients
1 pound mini red and yellow bell peppers
8 ounces plain cream cheese, softened
2 tablespoons black sesame seeds
Directions
Preheat your oven to 400°F (200°C). Lightly grease a glass baking dish or coat it with nonstick spray so the peppers don’t stick.
Rinse the mini bell peppers and pat them very dry with a clean towel. Slice each pepper in half lengthwise, keeping the stem end intact if possible for a pretty presentation. Use a small knife or your fingers to remove the seeds and membranes.
Arrange the pepper halves cut-side up in a single layer in the glass baking dish. Nestle them close together so they stand upright and can hold the filling without tipping.
Place the softened cream cheese in a small bowl and stir it well with a spoon until smooth and spreadable. This makes it easier to fill the peppers evenly.
