Are you craving something spicy to munch on? Do you need something quick and easy to make that will please a crowd? I’ve got you covered with these awesome keto pepper poppers!

These keto pepper poppers are great because you can make as many or as few as you need, and easily customize it just by changing the type of pepper or spices used. Plus, this recipe uses simple ingredients you can pick up at any grocery store – no specialty items needed!

WHAT YOU’LL NEED TO MAKE KETO PEPPER POPPERS

There are only 5 ingredients (plus seasoning) needed to create the basic keto pepper poppers:

• 24 Peppers – I use mini sweet peppers and jalapenos
• 1 block of Cream cheese – it’s best to leave it out on the counter to soften for a bit
• 1 cup of Shredded cheese – I shred a block of Colby Jack or sharp cheddar
• 6 slices of Bacon – cooked, and crumbled into bits
• ½ cup of Shallots (aka green onions) – dice these for best results
• Seasoning/spices – this is optional but gives it extra flavor. I use salt, pepper, garlic, and cayenne

Since I’m the only person among my family and friends that likes spicy foods, I tend to use mini sweet peppers and jalapenos to provide a variety of spice levels to please everyone. Feel free to vary the types of peppers based on the spice preference of the people you’re making these for! Mini sweet peppers have the same heat as a bell pepper, so they’re quite mild.

You’ll need to pre-cook the bacon before adding it to the peppers. It doesn’t matter how you cook it – microwave, skillet, or oven. I like to microwave mine because it’s fast and easy.

Shallots provide a delicious flavor to this recipe. If you hate onions, feel free to leave it out. Dicing the shallots into small bits seems to work best for this.

A Quick Note on Cheese and Hidden Carbs

To keep the carbs as low as possible, it’s best to buy a block of cheese and shred it yourself. Many of the pre-shredded bags of cheese have hidden carbs in them because they coat the cheese with flour or potato starch to prevent sticking.

I typically make these with Colby Jack which gives a great flavor. Sharp cheddar and mozzarella taste great in these too! You’re free to use any cheese you like, or mix up several of your choosing. Using different cheeses or combinations of cheeses is a super easy way to get a new flavor with these! Be sure to note the carbs in the specific cheese you choose to use since all cheeses have different carb counts.

PREPPING TO MAKE THE KETO PEPPER POPPERS:

This recipe comes together super quick and is very easy to make. I don’t know about you guys, but I’m a huge fan of fast and easy recipes. I don’t want to spend a ton of time prepping in the kitchen!

To get started, pre-heat your oven to 400°F and make sure you take out a block of cream cheese so that it can start softening.

Cook the Bacon

I use 6 strips of bacon for this recipe, but feel free to use more if you like! I’m lazy, so I cook my bacon in the microwave. To do this, put a double layer of paper towels on a microwave safe plate, and lay out the bacon in a single layer.

Microwave the bacon until it’s cooked to your liking. In my microwave (which I think is 1200 watts), it takes 5 minutes to cook 6 slices of crispy bacon. Needless to say, this may vary in your microwave, and you should keep an eye on it and adjust the cook time as needed.

Feel free to bake or fry your bacon if you prefer. Crisp bacon works well for this recipe, but I’m sure you could make the bacon a bit less crisp and it would turn out fine!

Prep the Peppers

While the bacon cooks, prep your peppers. Cut off the tops of the peppers, where the stem is. Then cut the peppers in half, lengthwise.

De-seed the peppers. I typically toss the seeds, but you could add them to the cream cheese mixture for extra spice if you like.

Finish up the Prepping Process

Dice the shallots into small bits. I use about ½ cup, but you’re free to add more or less to your own tastes.

Shred your cheese to make about 1 cup. I use this handy dandy metal cheese grater to shred it up with ease. A pre-shredded bag of cheese works with this recipe too, just keep in mind that it will change your carb count. It’s totally worth the effort to grate fresh cheese from a block to get that bold flavor.

After the bacon has cooled down, crumble it into little bits. I usually just use my hands for this, but you could use a knife to chop it if you prefer.

Now prep your pan by lining it with aluminum foil and spraying it with non-stick cook spray. Place the prepped peppers on your pan in a line, leaving a bit of space between them.

MAKING THE FILLING MIXTURE FOR THE KETO PEPPER POPPERS:

Time to make the filling mixture! Grab a bowl, then add the softened cream cheese, diced shallots, crumbled bacon, shredded cheese, and your choice of spices.

Now use a spoon to mix it really well. Give it a taste test and adjust seasoning as needed.

Spoon the mixture into each pepper. Use the back of the spoon to pack the filling in to be sure the pepper gets filled.

Repeat this step until all peppers are filled.

If you like, you can add a sprinkle of cheese and spices on top of the filled peppers.

If you have extra mixture left over, you can either cut more peppers and fill them, or stick the mixture in the refrigerator to use for later. This mixture tastes great added to eggs, or even used as a dip.

Pop the keto pepper poppers in the oven for about 20 minutes. They’re done when the filling is browned on top.

Remove from the oven, plate, and serve!

PLAYING WITH VARIATIONS FOR THE KETO PEPPER POPPERS:

This recipe is incredibly easy to change up. Switch out the types of pepper you use for different levels of heat. Try different types of cheese combinations for a bold cheese or mild cheese flavor. Change up the seasoning or add extra goodies to the filling to get a whole new flavor!

Some fun variations I’ve tried:

Pizza pepper poppers – use mozzarella cheese and Italian spices, then add bits of pepperoni to the filling.

Taco pepper poppers – use Colby cheese, taco spices (cumin, chili pepper, cayenne, garlic), then use cooked taco meat (taco seasoned ground beef) in the filling instead of bacon.

Spicy filling – add cayenne powder, red pepper powder, and/or cajun seasoning to the filling.

Supreme pepper poppers – add extra veggies and/or meat such as mushrooms, black olives, ham, sausage, pepperoni, or chicken. Be sure to dice everything into small bits. Shredded chicken works well too.

STORING KETO PEPPER POPPER LEFTOVERS:

If you manage to have any leftovers, these can be put in an air tight container and stored in the refrigerator. I know for sure they’ll last for a week, but can’t say beyond that. They reheat in the microwave well, although the pepper is a tad softer than when it originally came out of the oven.

If you’re willing to put in some extra effort, you can reheat them in a toaster oven or air fryer in just a few minutes.

WERE THESE KETO PEPPER POPPERS A HIT?

Did you try these super easy keto pepper poppers? How did you and your crowd like it? I’d love to hear from you!

Got some amazing variations that you tried and loved? Share with us below!

Be sure to share this recipe with your friends and pin it for later!

Need more awesome snack and appetizer ideas?

Check out my super popular (and very easy!) keto spinach dip!

These bacon wrapped weenies are always a big hit with everyone too.

Still looking for more ideas? Here’s 65 amazing keto appetizers that you’ll love!