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Mexican Bell Pepper Sandwich

4.8 stars, average of 41 ratings

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Just like my Bell Pepper Sandwich with Bacon, Ham & Cheese, this low-carb pepper sandwich is yet another quick prep lunch that's easy to make, packed full of flavor and healthy fats.

Inspired by the latest TikTok trends, these bell peppers are stuffed with creamy guacamole (my simplified version of it), cured chorizo slices and pickled jalapeños. As per your request I kept these bell pepper sandwiches dairy-free! If you can't find cured chorizo, use pepperoni or crisped up bacon instead.

I also used green bell peppers but feel free to use red, orange or yellow peppers instead. I prefer green peppers because they are less sweet and I personally think they work better for these keto-approved sandwiches.

This bell pepper sandwich is almost 10 grams of net carbs per serving so keep that in mind in case it's too much for you. If you want to add more protein, feel free to stuff in some sliced cooked chicken breasts.

How To Eat Bell Pepper Sandwiches

A bell pepper sandwiche may look cute and cool as you cut through it but it's not the same when you try to take a bite. As you may have already found out, eating pepper sandwiches can get really messy, especially with creamy fillings like this simple guacamole.

I'll admit that I put these peppers together to take a pretty picture but I ended up eating the pepper halves separately. The only time I'd advice pressing the halves (temporarily) together would be in case you need to pack them for lunch and take them with you.

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Hands-on Overall

Serving size sandwich

Allergy information for Mexican Bell Pepper Sandwich

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, sandwich)

Net carbs9.7 grams
Protein13.7 grams
Fat30.9 grams
Calories395 kcal
Calories from carbs 10%, protein 15%, fat 75%
Total carbs20.4 gramsFiber10.7 gramsSugars6.9 gramsSaturated fat8.2 gramsSodium1,406 mg(61% RDA)Magnesium60 mg(15% RDA)Potassium1,064 mg(53% EMR)

Ingredients (makes 1 sandwich)

  • 1 medium green bell pepper, seeds removed (150 g/ 5.3 oz)
  • 1 small avocado (100 g/ 3.5 oz)
  • 1/2 small tomato, chopped (40 g/ 1.4 oz)
  • 1/4 small red onion, finely diced (15 g/ 0.5 oz)
  • 1 tsp fresh lime juice
  • sea salt and pepper, to taste
  • Optional: 1 tsp chopped chilli pepper and/or minced garlic and fresh cilanto, to taste
  • 40 g sliced cured chorizo (1.4 oz) or use 2 slices of crisped up bacon
  • 2 tbsp canned jalapeno slices (15 g/ 0.5 oz), or to taste


  1. Start by making the guacamole. Mexican Bell Pepper Sandwich
  2. Place the chopped avocado, diced tomato, finely chopped onion and lime juice to a bowl. Mash using a fork. Season with salt and pepper to taste. Optionally add 1 teaspoon of chopped chilli pepper and/or minced garlic and fresh cilanto to taste. Mexican Bell Pepper Sandwich
  3. Cut the bell peppers in half and remove the seeds. Spread the prepared guacamole inside. Mexican Bell Pepper Sandwich
  4. Top with chorizo and sliced pickled jalapeños. These peppers are ready to serve. They can be stored in the fridge for up to a day. Mexican Bell Pepper Sandwich
  5. To pack for lunch for later, press the halves together, wrap and place in an airtight container. When ready to serve, simply separate the halves or cut the whole sandwich in half. (Note that eating bell pepper sandwiches this way can get messy.) Mexican Bell Pepper Sandwich

Ingredient nutritional breakdown (per serving, sandwich)

Net carbsProteinFatCalories
Peppers, green bell, fresh
4.4 g1.3 g0.3 g30 kcal
Avocado, fresh
1.8 g2 g14.7 g160 kcal
Tomatoes, fresh
1.1 g0.4 g0.1 g7 kcal
Onion, red, fresh
1 g0.2 g0 g6 kcal
Lime juice, fresh
0.3 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Chorizo sausage, Spanish, hard type
0.6 g9.7 g15.7 g186 kcal
Peppers, jalapeno, canned, solids and liquids
0.3 g0.1 g0.1 g4 kcal
Total per serving, sandwich
9.7 g13.7 g30.9 g395 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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