These low carb goat cheese stuffed Piquillo peppers make an easy and fantastic addition to any salad or antipasto platter – or a great low carb appetizer for your next game day or cocktail party! No cooking required!
A product of my recent brainstorming session for easy and delicious low carb recipes to create for the blog (and to eat myself,) these stuffed peppers were a quickie keto appetizer that I could throw together at almost a moment’s notice with ingredients I almost always have in my fridge and pantry!
Especially nice when you decide to have friends over for a drink and a nosh at the last minute – which we do pretty often! Or when you want to dress up your low carb salad with something other than the boring usual suspects. I’m looking at you, hardboiled eggs.
I used canned piquillo peppers, which aren’t hot at all and basically taste like a sweet roasted red pepper. They are small and perfectly sized for stuffing too! All you have to do is open the can and drain the already roasted and peeled peppers – just be sure to remove any stray seeds that might be lingering.
To stuff them, I spooned the herbed goat cheese mixture into a freezer bag, pressed all of the air out of it and then cut a 3/4 inch (ish) hole in one corner. Then I just squeezed the softened cheese mixture right from the bag into the peppers – easy peasy.
To make these goat cheese stuffed piquillo peppers a little fancier, I cut strips of prosciutto and wrapped them around the peppers, then drizzled the platter with good extra virgin olive oil and some balsamic vinegar glaze – it’s a nice way to finish them, but not strictly necessary, as the stuffed peppers taste good even with just the herbed goat cheese.
But it does make a pretty appetizer and the play of sweet and salty from the prosciutto is a nice touch if you can get it where you live. Almost any cured ham product will do in a pinch – or as I said you can omit it and make these vegetarian.
If you aren’t a fan of goat cheese, you could use mascarpone cheese or a Boursin would be perfect as well!
These beautiful and delicious herbed goat cheese stuffed piquillo peppers will impress your guests with both their looks and flavor! They will think you slaved all day – and only we have to know that you can throw this fantastic low carb appetizer together in just minutes!
If you’re having a party (or going to one) and need some other impressive low carb appetizer recipes, try my marinated baby artichokes and/or my roasted baby eggplant with ricotta cheese – both will complement this goat cheese stuffed piquillo pepper recipe perfectly, and make a gorgeous keto party platter!
- 16 oz fresh goat cheese, room temperature
- 3 Tbsp heavy whipping cream
- 3 Tbsp fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- ½ tsp fresh garlic, minced
- 1 Tbsp extra virgin olive oil
- 14 oz can roasted piquillo peppers (about 16 peppers)
- 3 slices prosciutto (or other cured pork) cut into ½ inch thick strips
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar or sugar free balsamic glaze (optional)
- Combine the goat cheese, heavy whipping cream, parsley, mint, garlic, and 1 Tbsp olive oil in a medium bowl.
- Mix well until smooth and creamy.
- Spoon the cheese mixture into a 1 quart freezer bag and press all of the air out. Cut the tip off of one of the bottom corners to make a hole approximately ¾ of an inch in diameter.
- Drain the peppers and remove any stray seeds.
- One by one, open each pepper and squeeze approximately 2 Tbsp filling into it.
- Place the filled peppers on a plate or platter.
- Wrap one strip of prosciutto around each pepper.
- Drizzle the finished peppers with olive oil and balsamic vinegar or glaze if using.
- Sprinkle with additional fresh chopped parsley if desired.
- Serve chilled or at room temperature.
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