Name: Keto Salmon and Cream Cheese Stuffed Mini Sweet Peppers with Dill
Prep time: 15 min
Ingredients: 12 mini sweet peppers (red, orange, and yellow); 8 oz full-fat cream cheese, softened; 4 oz cold-smoked salmon, sliced into thin strips; 2 tablespoons chopped fresh dill, plus more for garnish; 1 tablespoon fresh lemon juice; 1/2 teaspoon finely grated lemon peel; 1 small garlic clove, finely grated; 1 tablespoon capers, drained and chopped (optional); 1/4 teaspoon black pepper; Flaky sea salt, for finishing

These Keto Salmon and Cream Cheese Stuffed Mini Sweet Peppers with Dill are a no-cook appetizer made with crunchy mini sweet peppers, whipped cream cheese, smoked salmon, fresh dill, and a squeeze of lemon.

They’re cool, creamy, and crisp all at once, and each one has only about 2 grams of net carbs.

Make them for holiday parties, baby showers, brunch boards, or a low-carb snack you can keep in the fridge.

They take about 15 minutes and travel well. I like setting them out next to a platter from my cold and room temp appetizers list.

If you’re building a party spread with cold bites, these are worth bookmarking:

Keto Salmon and Cream Cheese Stuffed Mini Sweet Peppers with Dill

Ingredients You’ll Need

Look for a bag of mini sweet peppers in mixed colors, since they make the platter look great.

Cold-smoked salmon (the silky, thin-sliced kind) works best here, and full-fat cream cheese keeps the filling thick and keto-friendly.

Ingredients

12 mini sweet peppers (red, orange, and yellow)
8 oz full-fat cream cheese, softened
4 oz cold-smoked salmon, sliced into thin strips
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
1 small garlic clove, finely grated
1 tablespoon capers, drained and chopped (optional)
1/4 teaspoon black pepper
Flaky sea salt, for finishing

Directions

Rinse the mini peppers and dry them completely with a towel.
Slice each one in half lengthwise, cutting right through the stem so each half keeps a little handle.
Scrape out the seeds and white ribs with a small spoon or your thumb.
Lay the pepper halves cut-side down on paper towels for a few minutes.
Any leftover moisture inside will make the filling slide around.
This step is small, but it keeps the peppers from getting watery on the platter.
In a medium bowl, beat the softened cream cheese with a spatula or hand mixer until smooth and fluffy, about 1 minute.
Stir in the dill, lemon juice, grated lemon peel, garlic, capers (if using), and black pepper.
Taste it before adding salt, because the salmon and capers bring plenty.
Spoon the filling into a piping bag or a zip-top bag with one corner snipped off.
Pipe the filling into each pepper half, filling it just level with the edges.
A spoon works too, though piping is faster and much neater.
Drape a strip of smoked salmon over the filling on each pepper, folding or twisting it slightly so it sits nicely.
Press it down gently so it sticks to the cream cheese.
Sprinkle the peppers with extra chopped dill and a pinch of flaky sea salt.
Arrange them on a board or platter.
If you’re not serving right away, cover and refrigerate for up to 4 hours.
Serve chilled on a platter and enjoy!

Important Recipe Notes

Soften the cream cheese fully. Cold cream cheese stays lumpy and won’t pipe. Leave it out for 30 to 45 minutes or microwave it in 10-second bursts.
Dry the peppers well. Wet peppers make the filling slip and the platter watery. Pat them dry inside and out.
Use cold-smoked salmon. The thin, silky slices drape nicely. Hot-smoked salmon is flakier and works better mixed into the filling.
Salt last. Smoked salmon and capers are salty. Add flaky salt only at the end, after tasting.

Make the filling ahead. Mix the cream cheese filling up to 2 days early and keep it covered in the fridge. Fill the peppers the day you serve them.
Assemble no more than 4 hours ahead. The peppers start to soften and release liquid after that.
Keep it keto. Stick with full-fat cream cheese and skip sweet garnishes like honey or balsamic glaze.
Store leftovers covered. Refrigerate in an airtight container for up to 2 days. They’re best on day one while the peppers are crisp.

How to Serve, Store & Customize This Recipe

Serving:

Serve these straight from the fridge on a wooden board or white platter so the colors pop.

They pair well with cucumber slices, olives, and cheese on a grazing board. A few lemon wedges on the side look nice and give guests a little extra tang.

Storage:

Keep assembled peppers in a single layer in an airtight container in the fridge for up to 2 days.

The peppers soften slightly by the second day. They don’t freeze well, so make only what you need.

Customization:

Swap the dill for chives or green onion if you prefer. Use goat cheese or a garlic-herb cream cheese spread for a tangier filling.

For a fully vegetarian version, skip the salmon and top with everything bagel seasoning.