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These low-carb Prosciutto Goat Cheese Stuffed Peppers are a great keto appetizer! Make sure to source mini sweet peppers so they’ll be bite sized.
Feeling fancy? A drizzle of balsamic vinegar once removed from the oven is also delicious on these as well.
Don’t have time for cooking? These peppers are also great “raw”, the prosciutto won’t be crispy of course but they’re still delicious!
Hands-on Overall
Serving size pepper
Nutritional values (per pepper)
Net carbs2.1 grams
Protein7.7 grams
Fat9.1 grams
Calories123 kcal
Calories from carbs 7%, protein 25%, fat 68%
Total carbs2.7 gramsFiber0.6 gramsSugars1.8 gramsSaturated fat5.3 gramsSodium175 mg(8% RDA)Magnesium9 mg(2% RDA)Potassium83 mg(4% EMR)
Ingredients (makes 16 stuffed peppers)
- 16 mini sweet peppers, seeds removed (450 g/ 1 lb)
- 450 g soft goat cheese (1 lb)
- 1/2 cup sour cream (115 g/ 4.1 oz)
- 2 garlic cloves, minced
- 2 tbsp minced yellow onion (20 g/ 0.7 oz)
- 3 tbsp minced fresh herbs, such as parsley, basil and dill
- 1/2 tsp crushed red pepper flakes
- 8 slices prosciutto di Parma, halved lengthwise (120 g/ 4.2 oz)
- 1 tbsp extra virgin olive oil (15 ml)
Instructions
- Preheat the oven broiler to the highest setting. In a small bowl combine the goat cheese, sour cream, garlic, onion, herbs, and crushed red pepper flakes. Fill a piping bag with the cheese mixture, or simply use a teaspoon to fill each pepper.
- Slice the top off of the peppers and remove the seeds. Fill each pepper with the cheese mixture.
- Wrap each with half slice of prosciutto. Place the peppers on a baking sheet and drizzle with olive oil. Broil for 5-7 minutes turning once, just until the prosciutto is crispy.
- Let them cool for 5 minutes before serving. Store leftover peppers in an airtight container in the refrigerator for up to 3 days.
Prosciutto Goat Cheese Stuffed Peppers
Step by Step
Ingredients
- 16 mini sweet peppers, seeds removed (450 g/ 1 lb)
- 450 g soft goat cheese (1 lb)
- 1/2 cup sour cream (115 g/ 4.1 oz)
- 2 garlic cloves, minced
- 2 tbsp minced yellow onion (20 g/ 0.7 oz)
- 3 tbsp minced fresh herbs, such as parsley, basil and dill
- 1/2 tsp crushed red pepper flakes
- 8 slices prosciutto di Parma, halved lengthwise (120 g/ 4.2 oz)
- 1 tbsp extra virgin olive oil (15 ml)
Instructions
- Preheat the oven broiler to the highest setting. In a small bowl combine the goat cheese, sour cream, garlic, onion, herbs, and crushed red pepper flakes. Fill a piping bag with the cheese mixture, or simply use a teaspoon to fill each pepper.
- Slice the top off of the peppers and remove the seeds. Fill each pepper with the cheese mixture.
- Wrap each with half slice of prosciutto. Place the peppers on a baking sheet and drizzle with olive oil. Broil for 5-7 minutes turning once, just until the prosciutto is crispy.
- Let them cool for 5 minutes before serving. Store leftover peppers in an airtight container in the refrigerator for up to 3 days.
Nutrition (per pepper)
Calories123kcal
Net Carbs2.1g
Carbohydrates2.7g
Protein7.7g
Fat9.1g
Saturated Fat5.3g
Fiber0.6g
Sugar1.8g
Sodium175mg
Magnesium9mg
Potassium83mg
Detailed nutritional breakdown (per pepper)
| Total per pepper |
| 2.1 g | 7.7 g | 9.1 g | 123 kcal |
| Peppers, sweet, baby, all types |
| 1.5 g | 0.3 g | 0.1 g | 9 kcal |
| Goat cheese, fresh (soft) |
| 0 g | 5.2 g | 5.9 g | 74 kcal |
| Cream, sour |
| 0.3 g | 0.2 g | 1.4 g | 14 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Onion, brown (yellow), raw |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Dill, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Prosciutto di Parma (Parma ham) |
| 0 g | 1.9 g | 0.9 g | 16 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 0.8 g | 7 kcal |
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