Last fall, I participated in a round of FASTer Way to Fat Loss, and honestly learned SO much about the types of food that nourish my body and make me feel good (and came up with a pretty good low carb snack or two along the way.) During the holidays, I ate ALL THE THINGS and have really felt sluggish for a couple of months now. So, last week I jumped into a round of the program on my own. I’m already feeling so much less sluggish since I started back.
Easy snacks are just what I need to have in the house, and these goat cheese stuffed cherry peppers are one of my absolute favorites to snack on. And they are truly one of the simplest things to put together—like, SO. SIMPLE. They are a perfect low carb snack if you’re in a round of FASTer Way to Fat Loss, if you’re trying to eat keto, or if you really like goat cheese. (I really like goat cheese, so these are a win in my book.)
Looking for more low carb recipes? Check out my low carb chocolate peanut butter bites, three-ingredient fruit dip, easy low carb shrimp & grits, and my favorite low carb day smoothie bowl!
These are a great healthy snack, but they’d also be a perfect addition to a charcuterie board, or just a little snack to serve at a get-together. I promise, they’re simple but they taste so good! A couple of notes: I just buy a small goat cheese log, then set it out on the counter to softent for a little while before I put these together. And I usually buy the cherry peppers in bulk from the olive bar at our local Fresh Market. You can also find them jarred, and likely can find them in any store with an olive bar. We like the tri-color cherry peppers, but you may also find just red ones (they’re just as good!)
Ok, I’m guessing you’re ready for me to get to the point. These are so simple I’m not even going to format this into an actual recipe post:
What You Need:
Small Goat Cheese Log (or large if you’re making these for a crowd)Pickled Cherry Peppers (as many as you need; I fill a medium sized container for the two of us)Parchment Paper or Piping Bag
What to Do:
Let the goat cheese soften at room temperature until you feel like it’s soft enough to pipe into the peppers. Either place it into a piping bag and squeeze to soften, or roll it into a parchment paper cone, twist the top, and squeeze it down into the cone…like a paper piping bag. Then, check your peppers for stray seeds, then pipe each pepper full of goat cheese. Refrigerate them for 30 minutes to an hour, or until the goat cheese is more solidified.
Then…eat them! I’m telling you, they’re SO EASY.
