My aunt swears these taste better than any appetizer at a restaurant. Just 3 ingredients and they disappear every time.

These low carb 3-ingredient cream cheese stuffed peppers are the kind of appetizer that vanishes before you can even set down the tray. My aunt has been bringing a version of these to family gatherings in the Midwest for years, and she swears they’re better than anything she’s ordered at a restaurant. They’re wonderfully simple—sweet mini peppers, a rich cream cheese filling, and a shower of grated Parmesan that bakes to a lightly browned, bubbly top. This is the sort of recipe you can memorize after one try, perfect for busy weeknights, game days, or whenever you need a crowd-pleasing bite with almost no effort.

Serve these warm, straight from the oven, on the same foil-lined tray or transferred to a simple platter. They pair nicely with crisp raw vegetables, olives, or a light green salad to balance their richness. For drinks, I like a dry white wine, a light beer, or sparkling water with lemon. If you want to turn them into more of a snack spread, add a plate of sliced salami or prosciutto and a small bowl of nuts; the combination feels like a casual, homey version of a restaurant appetizer sampler.

Servings: 6

1 pound mini sweet peppers (about 18–24 peppers)