Stuffed Raw Peppers

For an easy and tasty low carb high protein snack try these antipasto stuffed raw peppers. Filled with your favorite antipasto ingredients and the raw pepper is a convenient container so you can eat this healthy snack on the go. It’s low carb and high protein and takes minutes to make!

You might also these 11 low carb stuffed pepper recipes to try.

While this isn’t much of a recipe but more of an idea that I learned about from my mother in law. She told me once how she used to stuff a raw bell pepper with bread and add Italian dressing and then eat it like an apple.

I always thought that was really interesting but I don’t really eat bread much anymore so I thought I’d upgrade the raw stuffed pepper by using an antipasto stuffing. That way it would be a more Paleo or low carb lunch on the go. So this antipasto stuffed raw peppers are an easy low carb, high protein snack or meal that are perfect for summer. Fun to make and fun to eat too!

Recipe ingredients and substitutions.

Below you can see the all the goodies I used to stuff my peppers. I stuffed sweet bell peppers as well as green peppers. I had some prosciutto, ham, salami, provolone, red onions, assorted olives and a jar of artichoke hearts. I bought everything from Aldi.

• fresh bell peppers – You can use green peppers or sweet bell peppers. I used both and enjoy both. I would not use sweet mini peppers because they are too small to stuff with all the ingredients.
• meats and cheeses – I used salami, prosciutto and ham. I sometimes use capicola ham too. You can use whatever kinds of meats you want but these are all Italian meats that are often found in antipasto salads. Try turkey, roast beef, cooked chicken, etc. And I used provolone cheese but you can use parmesan cheese or asiago shavings, or sharp cheddar, Monterey Jack, pepper Jack or Swiss, etc.
• artichoke hearts, red onions and olives – I like this flavor combination in my antipasto salads but you can use whatever you want. Try grape tomatoes, sliced or diced tomatoes, sun dried tomatoes, lettuce, bacon, avocados, salsa, capers, really anything that you would put on a sandwich.

There are two ways to make these stuffed bell peppers: stuff the whole pepper and eat it like an apple (green pepper below) Or cut it in half and add the stuffing in each half separately and make like a boat (yellow peppers below).

In my opinion these are easier to eat as a boat but I wanted you to get a glimpse at the inside so I stuffed the whole green pepper and cut it in half so you could get a cross section.

How to make antipasto stuffed raw peppers.

1. If you want to eat these like boats, cut the bell pepper in half and clean out the seeds and stem. If eating them whole like an apple, cut out the stem and pull out the seeds to make it hollow.
2. Layer half of the meats and cheeses. Then add a layer of artichokes, red onion slices and sliced olives. You might want to chop them up a bit so they are easier to eat when you take a bite of the pepper.
3. And finally top with another layer of meats and cheeses. You can also add a bit of Italian dressing if you want but the marinated artichoke hearts and olives add a bit of tanginess so I didn’t think they needed it. Slice in half or just place on a dish and serve.

And that is all there is to it. The stuffed raw peppers are easy and tasty but great for a low carb lunch or snack. They would also be great for a picnic or car trip.

Store them in an airtight container or wrap in plastic wrap. Please scroll down for the printable recipe card.

These antipasto stuffed bell peppers are not rocket science but they do make a tasty lunch on the go. These would hold up great if you wanted to take it to work for lunch and they will last in the refrigerator for a few days. These are great for low carb meal prepping.

I like them because it’s low carb but my hubby liked it because it tasted good. Well if you like this idea, you can thank my mother in law and if you are a bread eater, try her version and let me know what you think about it. I’m still going to try it one of these days.

The nutrition information for ½ stuffed pepper is 172 calories / 9.1g fat / 6.6g carbs / 1.3g fiber / 11.1g protein = 5.3g net carbs

And if you are interested in the classic stuffed bell peppers with ground beef and white rice, I have a low carb version that uses cauliflower rice and you can make it in the air fryer or oven.

You might also like my friend Sara’s stuffed bell peppers sandwich!

5 from 1 vote

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Stuffed Raw Peppers (low carb, high protein)

These antipasto stuffed raw peppers are the perfect low carb high protein lunch on the go. They only take a few minutes to make and are great for picnics, or summer lunches with fresh produce from the garden.

Course low carb snack

Cuisine American

Keyword healthy snack, high protein lunch, low carb

Prep Time 5 minutes

Total Time 5 minutes

Servings 8

Calories 172 kcal

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 4 large sweet or green peppers
• 8 marinated artichoke hearts
• 8 olives, sliced in half
• 4 slices provolone cheese
• 8 slices hard salami
• 8 slices thin sliced ham
• 8 slices prosciutto or capricola ham
• ¼ red onion thinly sliced

Instructions

1. There are two ways to eat these: Slice long ways and stuff like a boat or cut the tops off and stuff like an apple.

2. To make the apple way: Cut off tops and clean out the seeds and ribs.

3. Start with the meats and layer one piece of each.
4. Then add the artichokes.
5. Top with the meat and cheese again.
6. Put top back on and wrap in plastic wrap if taking for a lunch or picnic.

7. To make like a boat: Slice in half long ways. Clean the seeds and ribs out.

8. Layer meats, then artichokes, then cheese and meats again.
9. Top with an olive from the artichoke salad with a toothpick.
10. Enjoy!

Recipe Notes

The nutritional information for ½ stuffed pepper is 172 calories / 9.1g fat / 6.6g carbs / 1.3g fiber / 11.1g protein = 5.3g net carbs