Keto Bacon Bell Peppers

Bacon-Wrapped Spinach-Dip-Stuffed Red Bell Peppers


  • 4 Red bell peppers, cored and halved
  • 1 lb Bacon of your choice
  • 8 oz Cream cheese
  • 12 oz Frozen spinach, defrosted
  • ¾ cup Heavy cream
  • 1 clove of garlic, minced
  • 2 tbsp butter
  • Salt to taste
  • Pepper to taste


  • Pot
  • Large pan
  • Spoon (flatware)
  • Spoon (to stir)
  • Knife


  1. Preheat oven to 425*
  2. Press water out of spinach
  3. Divide cream cheese into chunks
  4. In pot, melt 2 tbsp of butter on medium heat. Combine with garlic and warm until garlic is browned.
  5. Add 12 oz frozen spinach and ½ of the cream cheese chunks to pot. Stir until mostly melted. Add in rest of cream cheese. Pour in heavy cream a bit at a time. Add salt and pepper to taste.
  6. Stir occasionally and reduce heat to simmer once everything is sufficiently combined.
  7. Halve and core red bell peppers. Rub salt and pepper into interior flesh if desired.
  8. Separate bacon into 8 sets of 2 strips (I had to use just one strip per half for the final pepper)
  9. Center one red bell pepper half on two horizontally-oriented bacon strips. Fold ends of bacon strips into red bell pepper, pressing down to preserve cupped shape. Place into large pan. Repeat for remaining halves.
  10. Put bacon-wrapped peppers in oven and cook until bacon is at desired crispness, around 20-25 minutes.
  11. When bacon-wrapped peppers are done, remove from oven and fill with spinach dip.
  12. Enjoy! I actually prefer these completely cooled (they’re easier to eat that way, too), but they can be eaten warm.

Nutrient Info


  • Serving Size | 1 pepper half
  • Calories | 283 kcal
  • Net Carbs | 4.4g
  • Protein | 19.8g
  • Fat | 20g


  • Serving Size | 48g (recipe makes 776g)
  • Calories | 98 kcal
  • Net Carbs | 1.6g
  • Protein | 2.2g
  • Fat | 10.1g

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