Description
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!
Ingredients
Scale
For the filling:
- 16 oz fresh goat cheese, room temperature
- 3 Tbsp heavy whipping cream
- 3 Tbsp fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- 1/2 tsp fresh garlic, minced
- 1 Tbsp extra virgin olive oil
For the peppers:
- 14 oz can roasted piquillo peppers (about 16 peppers)
- 3 slices prosciutto (or other cured pork) cut into 1/2 inch thick strips
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar or sugar free balsamic glaze (optional)
Instructions
- 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 3/4 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.
- Category: Low Carb Appetizer Recipe
- Cuisine: Italian
Nutrition
- Serving Size: 1 pepper
- Calories: 110
- Fat: 9
- Carbohydrates: 2.5g net
- Protein: 6
