Low Carb Bell Pepper Sandwich Recipe
Crunchy bell peppers are a delicious substitute to make gluten-free sandwiches! Load them with cream cheese and cheddar, deli slices, bacon, and veggies for the ultimate keto and low carb sandwich.
Servings: 4 sandwiches
Calories: 475kcal
Ingredients
- 4 bell peppers any color
- 8 ounce cream cheese softened
- ¼ cup whole grain mustard
- 8-16 slices deli ham or turkey, roast beef
- 4 slices cheddar cheese or provolone, swiss
- 1 cup alfalfa sprouts
- 1 cup fresh baby spinach
- 4 slices cook bacon
- 16 thin cucumber slices
- 8-12 dill pickle slices
Instructions
- Lay all four bell peppers on their flattest side with the stems out the side, parallel to the cutting board. Cut the bell peppers in half, through the stem. Remove the stem, seeds, and membranes.
- Set out a small bowl. Mix the softened cream cheese and whole-grain mustard until smooth. Then use a spatula to spread the cream cheese mixture inside each bell pepper half.
- Stuff 1-2 slices of deli meat inside each pepper half. Then stuff all the bottom halves with a quarter-cup of sprouts, and all the top halves with a quarter-cup of spinach.
- Layer on sliced cheese, cooked bacon, cucumber slices, and pickles.
- Flip the pepper tops over onto the bottoms. Use toothpicks to secure the sandwiches. Wrap well in plastic wrap and refrigerate until ready to serve.
Notes
Optional Add-Ins: sliced radish slices, avocado, tomato, prosciutto, onions, pickled okra
Bell pepper sandwiches will keep well for up to 5 days or so wrapped in plastic and stored in the refrigerator.
Nutrition
Serving: 1pepper | Calories: 475kcal | Carbohydrates: 38g | Protein: 29g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1408mg | Potassium: 2264mg | Fiber: 11g | Sugar: 23g | Vitamin A: 2383IU | Vitamin C: 137mg | Calcium: 301mg | Iron: 4mg