My aunt swears these taste better than any appetizer at a restaurant. Just 3 ingredients and they disappear every time.

These low carb 3-ingredient cream cheese stuffed peppers are the kind of appetizer that vanishes before you can even set down the tray. My aunt has been bringing a version of these to family gatherings in the Midwest for years, and she swears they’re better than anything she’s ordered at a restaurant. They’re wonderfully simple—sweet mini peppers, a rich cream cheese filling, and a shower of grated Parmesan that bakes to a lightly browned, bubbly top. This is the sort of recipe you can memorize after one try, perfect for busy weeknights, game days, or whenever you need a crowd-pleasing bite with almost no effort.

Serve these warm, straight from the oven, on the same foil-lined tray or transferred to a simple platter. They pair nicely with crisp raw vegetables, olives, or a light green salad to balance their richness. For drinks, I like a dry white wine, a light beer, or sparkling water with lemon. If you want to turn them into more of a snack spread, add a plate of sliced salami or prosciutto and a small bowl of nuts; the combination feels like a casual, homey version of a restaurant appetizer sampler.

Servings: 6

1 pound mini sweet peppers (about 18–24 peppers)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup.

Rinse the mini sweet peppers and pat them completely dry. Slice each pepper in half lengthwise from stem to tip, leaving the stems on if possible for a nicer presentation. Use your fingers or a small spoon to remove any seeds and membranes.

Arrange the pepper halves cut side up on the foil-lined baking sheet in a single layer so they sit flat and don’t tip over.

In a medium bowl, combine the softened cream cheese with 1/4 cup of the grated Parmesan. Stir with a spoon or spatula until the mixture is smooth and evenly blended.

Using a small spoon or a piping bag (if you like things extra tidy), fill each pepper half with the cream cheese mixture. Slightly mound the filling so it reaches just above the edges of the peppers; they’ll puff a bit as they bake.

Sprinkle the remaining 1/4 cup grated Parmesan evenly over the tops of the filled peppers. This layer will help them brown and form a lightly crisp, savory top.

Bake the stuffed peppers in the preheated oven for 14–18 minutes, or until the peppers are tender and the cream cheese filling is melted, bubbling, and lightly golden on top. For deeper browning, you can place the tray under the broiler for 1–2 additional minutes, watching closely so they don’t burn.

Remove the baking sheet from the oven and let the peppers rest on the tray for 5 minutes; the filling will be very hot and will set slightly as it cools. Transfer to a serving platter or serve directly from the foil-lined tray. Enjoy warm.

For a gentle kick, stir a pinch of crushed red pepper flakes or a few dashes of hot sauce into the cream cheese before stuffing (this technically adds another ingredient, so consider it optional if you’re keeping to the strict 3-ingredient promise). You can also swap the Parmesan for another hard, dry cheese like Asiago or Romano, or use a pre-shredded Parmesan blend if that’s what you have on hand, though freshly grated cheese will brown more evenly. If you prefer a firmer pepper with more bite, reduce the bake time by a few minutes; for very soft, almost jammy peppers, add 3–5 minutes. To make these ahead, you can fully assemble the stuffed peppers, cover the tray tightly, and refrigerate for up to 24 hours, then bake just before serving—add a couple of extra minutes to the bake time if going straight from the fridge. For food safety, keep cream cheese refrigerated until you’re ready to mix the filling, and don’t leave the finished peppers at room temperature for more than 2 hours; if serving outdoors in warm weather, aim for 1 hour. Reheat leftovers on a foil-lined tray at 350°F (175°C) for about 8–10 minutes, until warmed through and the filling is hot in the center.