Herbed Goat Cheese Stuffed Piquillo Peppers

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These low carb piquillo and goat cheese stuffed peppers are an easy and fantastic addition to any salad or antipasto dish – or a great low carb snack for your next game day or cocktail party!  You don’t have to cook!

These stuffed peppers are the result of my recent brainstorming for easy and delicious low-carb recipes to make (and eat) myself for the blog. It was a quick snack that I could prepare in no time with ingredients I almost always have in the fridge and pantry!

It’s especially fun if you decide to invite your friends over for drinks and get together at the last minute – which we often do!  Or if you want to spice up your low-carb salad with something other than the usual boring suspects.  I’m looking at you, boiled eggs.

I used canned piquillo peppers, which are not spicy at all and essentially taste like roasted red peppers.  They are small and perfect for stuffing!  Open the jar and drain the already roasted and peeled peppers – just make sure to remove any loose seeds.

To fill them, I put the goat cheese and herb mixture in the freezer, let all the air out and make a 3cm hole in one corner.  Then I squeezed the pureed cheese mixture out of the bag and into the peppers – regular peppers.

To make these piquillo peppers stuffed with goat cheese a little tastier, I cut strips of prosciutto and wrapped them around the peppers. I then froze the dish with a nice extra virgin olive oil and a little balsamic glaze – a good way to dress them up, but not essential as the stuffed peppers are also good with the sole goat cheese engraved on them.

But it’s a good snack, and the sweet-salty game of prosciutto is a nice touch if you can get it where you live.  Almost all of bergham’s products will do – or, as I said, you can leave them out and make them vegan.

If you are not a fan of goat cheese, mascarpone or Boursin cheese will suit you too!

These beautiful and delicious goat cheese and herb fillings with piquillo peppers will amaze your guests both visually and tastefully!  You’ll feel like a slave all day long – and we’re the only ones who know you can make this delicious low-carb snack in minutes!

If you’re throwing a party (or going to) and need more impressive low-carb snack recipes, try my little marinated artichokes and/or my little roasted eggplant with ricotta cheese – these two recipes are a great complement to this recipe for piquillo peppers stuffed with goat cheese and make a great party dish!

Paprika piquillo with goat cheese filling

  • Author: Mellissa Sevigny
  • Yield: 16 peppers 1x
  • Category : Recipe for low-carb snacks
  • Kitchen: Italian


These low carb piquillo and goat cheese stuffed peppers are an easy and fantastic addition to any salad or antipasto dish – or a great low carb snack for your next game day or cocktail party! You don’t have to cook!



To be completed:

  • 16 ounces fresh goat cheese, room temperature
  • 3 tablespoons whipped cream
  • 3 tablespoons fresh parsley, chopped.
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon chopped fresh garlic
  • 1 tablespoon extra virgin olive oil

For pepper:

  • 14 ounces roasted piquillo peppers (about 16 peppers)
  • 3 slices of prosciutto (or other smoked pork), cut into half-inch-thick strips
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar or sugar-free balsamic glaze (optional)


  1. In a medium bowl, combine goat cheese, heavy whipping cream, parsley, mint, garlic and a tablespoon of olive oil.
  2. Mix well until smooth and creamy.
  3. Place the cheese mixture in a quarter gallon freezer and let all the air out. Cut the end of one of the bottom corners to make a hole about 3/4 inch in diameter.
  4. Drain the peppers and remove any lost seeds.
  5. One by one, open each pepper and squeeze out about 2 tablespoons.
  6. Place the stuffed peppers on a plate or serving dish.
  7. Wrap a strip of prosciutto around each pepper.
  8. Drizzle cooked peppers with olive oil and balsamic vinegar or glaze, if needed.
  9. Sprinkle with fresh chopped parsley if desired.
  10. Serve chilled or at room temperature.


  • Serving size: 1 pepper
  • Calories: 110
  • Great: 9
  • Carbohydrates: 2.5 g net
  • Squirrel: 6

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