Keto Bacon and Cream Cheese Stuffed Mini Peppers

Preheat your oven to 375°F (190°C).

Cut the tops off each mini bell pepper and remove the seeds and membranes. Set the peppers aside.

In a mixing bowl, combine the softened cream cheese, crumbled bacon, shredded cheddar cheese, thinly sliced green onions, garlic powder, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.

Stuff each mini bell pepper with the cream cheese and bacon mixture, using a spoon to fill them evenly.

Place the stuffed mini peppers on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 15-20 minutes or until the peppers are tender and the filling is bubbly and lightly golden.

If desired, garnish the stuffed mini peppers with fresh parsley for added flavour and presentation.

Serve your Keto Bacon and Cream Cheese Stuffed Mini Peppers hot as a delightful and keto-friendly appetiser or snack.