My aunt brought these to every graduation party when we were growing up. Only 3 ingredients for a creamy, crunchy bite that everyone fights over.

These low carb 3-ingredient cream cheese pepper bombs are exactly the kind of thing my aunt brought to every graduation party when we were growing up: a big platter of colorful, crunchy mini peppers stuffed with cool, creamy cheese and a shower of savory seasoning on top. They disappeared faster than anything else on the table because they hit that perfect balance of creamy and crisp in one bite, and no one guessed they were so simple. With just mini sweet peppers, plain cream cheese, and an all-purpose savory seasoning blend, you can have a party-ready snack in under 20 minutes, no cooking required.

Serve these pepper bombs piled high on a large platter so all the red and yellow peppers are mixed together for a festive look. They pair nicely with a simple meat and cheese board, sliced cucumbers, olives, and nuts for a low-carb spread. If you’re serving drinks, they go especially well with crisp white wine, light beer, or sparkling water with citrus. For a bigger gathering, surround the platter with bowls of pork rinds or seed crackers so guests can mix and match textures on their plates.

Servings: 8

1 pound mini sweet peppers (red and yellow mixed, about 18–24 peppers)

Prepare the peppers: Rinse the mini sweet peppers under cool water and pat them completely dry with a clean towel. Using a small sharp knife, slice each pepper in half lengthwise through the stem so you have long, boat-shaped halves. Gently pull out the seeds and any thick white ribs with your fingers or the tip of the knife. Arrange the pepper halves cut-side up on a large platter or tray.

Soften and stir the cream cheese: Place the cream cheese in a medium bowl and let it sit at room temperature for 10–15 minutes if it’s very firm. Once softened, stir it with a sturdy spoon or small spatula until smooth and spreadable. This makes it easier to fill the peppers without tearing them.

Season the cream cheese: Sprinkle 2 tablespoons of the savory seasoning blend over the cream cheese and stir until it’s evenly distributed. Taste a tiny bit; if you’d like a stronger flavor or saltier bite, add up to 1 more tablespoon of seasoning and stir again.

Fill the pepper halves: Using a small spoon or a butter knife, scoop a rounded teaspoon or so of the cream cheese mixture into each pepper half. Press the cream cheese gently into the cavity and smooth the top so it’s level with or slightly mounded over the edges. Repeat until all the pepper halves are generously stuffed.

Finish with extra seasoning: Once all the peppers are filled and arranged on the serving platter, lightly sprinkle a little more of the seasoning blend over the tops for a speckled, savory finish. This not only boosts flavor but also makes them look extra appealing on the table.

Chill briefly and serve: For the best creamy-meets-crunchy texture, cover the platter lightly with plastic wrap and refrigerate the peppers for 15–30 minutes before serving. Serve chilled or cool from the fridge. Any leftovers should be covered and refrigerated and are best eaten within 2 days while the peppers are still crisp.

You can easily tailor these pepper bombs to your crowd while still keeping the spirit of the original three-ingredient idea. For a little heat, swap some of the mini sweet peppers for mild fresh jalapeños (seeded and halved the same way); just be sure guests know which is which. If you prefer a more herb-forward flavor, use a garlic-herb or Italian-style seasoning blend instead of everything bagel seasoning. To make them extra pretty, use a mix of red, yellow, and orange mini peppers and alternate colors on the platter. If your seasoning blend is very salty, start with less and taste before adding more so the cream cheese doesn’t become overly salty. For a slightly lighter version, you can use reduced-fat cream cheese, but avoid fat-free cream cheese, which tends to be watery and won’t hold its shape as well in the peppers. Food safety tips: Keep the cream cheese refrigerated until you’re ready to soften and mix it, and avoid letting the filled peppers sit at room temperature for more than 2 hours (or 1 hour if it’s very warm) to minimize risk of bacterial growth. Always wash the peppers thoroughly and dry them well before filling to remove any dirt and reduce surface bacteria. If you use jalapeños or other hot peppers, wear gloves or wash your hands very thoroughly afterward and avoid touching your eyes.