My older sister made these every Sunday afternoon. Just 3 ingredients for a crunchy finger food that you can eat by the handful.

These low carb 3-ingredient pepper bites are exactly the kind of thing my older sister would set out every Sunday afternoon: a big glass baking dish of blistered mini peppers, bubbling with creamy centers and a sprinkle of crunchy black seeds. They’re simple, satisfying, and endlessly snackable—truly the sort of finger food you can eat by the handful. This recipe leans on the natural sweetness of mini bell peppers, the richness of cream cheese, and the nutty snap of black sesame seeds for contrast. It’s a straightforward, homey dish with just enough texture and flavor to feel special without any fuss.

Serve these pepper bites warm, straight from the baking dish, alongside a crisp green salad or a simple plate of sliced cucumbers and cherry tomatoes to keep the meal light and low carb. They pair nicely with sparkling water infused with citrus, a dry white wine, or a light beer if you’re entertaining. For a more substantial spread, set them out with a board of olives, nuts, and a few slices of salami or prosciutto. They also work well as a make-ahead snack for game day or casual gatherings, reheated briefly in the oven to restore their crunch and creaminess.

Servings: 4

1 pound mini red and yellow bell peppers

Preheat your oven to 400°F (200°C). Lightly grease a glass baking dish or coat it with nonstick spray so the peppers don’t stick.

Rinse the mini bell peppers and pat them very dry with a clean towel. Slice each pepper in half lengthwise, keeping the stem end intact if possible for a pretty presentation. Use a small knife or your fingers to remove the seeds and membranes.

Arrange the pepper halves cut-side up in a single layer in the glass baking dish. Nestle them close together so they stand upright and can hold the filling without tipping.

Place the softened cream cheese in a small bowl and stir it well with a spoon until smooth and spreadable. This makes it easier to fill the peppers evenly.

Using a small spoon or a piping bag (if you like things tidy), fill each pepper half with about a teaspoon of cream cheese, slightly mounding it so the filling is level with or just above the rim of the pepper.

Sprinkle the black sesame seeds generously over the tops of the cream cheese–filled peppers, making sure each one gets a good coating for crunch and visual contrast.

Transfer the baking dish to the preheated oven and bake for 15–18 minutes, or until the peppers’ skins are blistered and glossy, and the cream cheese is melted, bubbling gently, and just beginning to turn golden at the edges.

Remove the dish from the oven and let the pepper bites cool for 5–10 minutes. The cream cheese will be very hot right out of the oven, and a brief rest helps it set slightly while keeping the centers creamy.

Serve the pepper bites directly from the glass baking dish or transfer them to a platter. Enjoy warm, and feel free to grab them by the stem and eat them by the handful.

For a touch of heat, mix a pinch of crushed red pepper flakes or a few dashes of hot sauce into the cream cheese before filling the peppers. If you’d like a more savory profile while staying low carb, stir in a small amount of finely chopped fresh herbs like chives, parsley, or dill. Everything bagel seasoning can stand in for the black sesame seeds if that’s what you have on hand; it adds garlic and onion notes while keeping the crunch. To make them even richer, you can use whipped cream cheese for a lighter texture or a blend of cream cheese and mascarpone. If you prefer slightly firmer peppers, reduce the baking time by a few minutes so they keep more of their raw crunch. Leftovers reheat well in a 350°F (175°C) oven for about 8–10 minutes, or you can enjoy them cold from the fridge as a quick snack.