Keto Queso Stuffed Peppers

Halved bell peppers become vessels for a melty, three-cheese filling that combines the stringiness of white cheddar, the creamy richness of Oaxaca, and the bright crumble of queso fresco—toasted until the peppers themselves begin to blister at the edges and the cheese is bubbling at the seams. At 350 calories and just 9g net carbs per serving, this is comfort-food eating without the carb burden.

The technique that makes these sing is a two-stage roast: first, char the pepper halves skin-side up at 425°F for 10 minutes so they soften and the skin gets spotted, then fill and return them to a 375°F oven for another 12-15 minutes until the cheese melts completely. The jalapeño-cumin combination gives each bite a gentle, earthy heat; diced jalapeños scattered throughout the filling will stay crisp and punchy even when fully cooked. Make these 2-3 hours ahead and reheat gently in a 325°F oven—the cheese won't separate, and you'll have more hands-on time.