Crispy mini peppers filled with a creamy biltong and herb cream cheese — a uniquely South African keto snack that's ready in 10 minutes and perfect for entertaining.
Prep Time:
10
Cook Time:
0
Serves:
4
Level:
Ingredients
200g mini sweet peppers (about 12–14 peppers), halved lengthways and deseeded
200g full-fat cream cheese (e.g. Philadelphia), softened
80g shredded biltong
2 spring onions, finely sliced
1 tbsp fresh chives, finely chopped
1 tsp garlic powder
½ tsp smoked paprika
Salt and black pepper to taste
Extra biltong shreds and a dusting of smoked paprika to garnish
Preparation
1. Halve the mini peppers lengthways and remove the seeds. Arrange them cut-side up on a serving platter.
2. In a medium bowl, combine the softened cream cheese, shredded biltong, spring onions, chives, garlic powder, and smoked paprika. Mix well until evenly combined.
3. Taste the mixture and adjust seasoning — the biltong is already salty, so go easy on extra salt.
4. Spoon or pipe the biltong cream cheese mixture into each pepper half, filling generously.
5. Garnish with a few extra shreds of biltong and a dusting of smoked paprika. Serve immediately, or refrigerate for up to 2 days covered tightly with clingfilm.
Tips
This is a showstopper snack that celebrates one of South Africa's most iconic foods: biltong. You'll find good-quality biltong at Woolworths, Checkers, or any biltong specialist — look for dry-sliced or shredded biltong with no added sugar or corn starch. These stuffed peppers are fantastic party snacks, a quick lunchbox addition, or a satisfying afternoon bite to keep carb cravings at bay. The combination of sweet mini peppers with salty biltong and tangy cream cheese is genuinely addictive — and it takes under 10 minutes from fridge to platter. They keep well in the fridge for up to 2 days, making them great for meal prep.
Nutritional Values
| Nutrient | Per Serving (~3 peppers) |
|---|---|
| Calories | 290 kcal |
| Total Fat | 23 g |
| Net Carbohydrates | 5 g |
| Protein | 16 g |