Healthy Prosciutto Goat Cheese Stuffed Peppers

These low-carb Prosciutto Goat Cheese Stuffed Peppers are a great keto appetizer! Make sure to source mini sweet peppers so they’ll be bite sized.

Feeling fancy? A drizzle of balsamic vinegar once removed from the oven is also delicious on these as well.

Don’t have time for cooking? These peppers are also great “raw”, the prosciutto won’t be crispy of course but they’re still delicious!

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

Nutritional values (per pepper)

Total Carbs	2.7	grams
Fiber	0.6	grams
Net Carbs	2.1	grams
Protein	7.7	grams
Fat	9.1	grams
of which Saturated	5.3	grams
Energy	123	kcal
Magnesium	9	mg (2% RDA)
Potassium	83	mg (4% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (25%), fat (68%)

Ingredients (makes 16 stuffed peppers)

• 16 mini sweet peppers, seeds removed (450 g/ 1 lb)
• 450 g soft goat cheese (1 lb)
• 1/2 cup sour cream (115 g/ 4.1 oz)
• 2 garlic cloves, minced
• 2 tbsp minced yellow onion (20 g/ 0.7 oz)
• 3 tbsp minced fresh herbs, such as parsley, basil and dill
• 1/2 tsp crushed red pepper flakes
• 8 slices prosciutto di Parma, halved lengthwise (120 g/ 4.2 oz)
• 1 tbsp extra virgin olive oil (15 ml)

Instructions

1. Preheat the oven broiler to the highest setting. In a small bowl combine the goat cheese, sour cream, garlic, onion, herbs, and crushed red pepper flakes. Fill a piping bag with the cheese mixture, or simply use a teaspoon to fill each pepper.
2. Slice the top off of the peppers and remove the seeds. Fill each pepper with the cheese mixture.
   
3. Wrap each with half slice of prosciutto. Place the peppers on a baking sheet and drizzle with olive oil. Broil for 5-7 minutes turning once, just until the prosciutto is crispy.
   
4. Let them cool for 5 minutes before serving. Store leftover peppers in an airtight container in the refrigerator for up to 3 days.
   

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