Cream Cheese Stuffed Bell Pepper Halves

Why This Works for Intermittent Fasting

This snack is almost pure fat and protein with very few carbs, so it won't spike insulin the way a starchy snack would — ideal for breaking a fast gently or bridging a long eating window without derailing satiety. The crunch and creaminess also make it satisfying in a small serving, which helps if you're trying to stay light before your next fasting window begins.

Ingredients

• 2 large bell peppers (any color), halved and seeded
• 8 oz (225 g) full-fat cream cheese, softened
• 2 tbsp sour cream
• 1 clove garlic, minced
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, chopped
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp crumbled feta or cooked crumbled bacon (optional, for topping)

Instructions

1. Halve the bell peppers lengthwise through the stem and remove the seeds and white pith. Pat the inside dry with a paper towel.
2. In a mixing bowl, combine the softened cream cheese, sour cream, minced garlic, chives, and dill. Stir until smooth and fully combined.
3. Season the mixture with smoked paprika, salt, and black pepper to taste.
4. Spoon the cream cheese mixture evenly into each pepper half, mounding it slightly.
5. Top with crumbled feta or bacon, if using.
6. Slice each stuffed half into 2–3 pieces for easy snacking, or serve as whole boats.
7. Chill for 15 minutes before serving for the best texture, or serve immediately.

Nutrition Per Serving

Fasting Compatibility

Best suited for 16:8, 18:6, or OMAD protocols as a low-insulin-impact snack inside the eating window, or as a light first bite to break a longer fast without shocking digestion.

Related Recipes

• Cucumber Smoked Salmon Cream Cheese Bites
• Grilled Halloumi Roasted Pepper Salad
• Brie and Walnut Stuffed Mushrooms

This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.