Bell Pepper Sandwich
Published February 7, 2022 • Updated March 6, 2026
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This bell pepper sandwich swaps bread for a crisp, crunchy pepper and it makes the best low carb sandwich I've had for lunch. I load mine with cream cheese, deli meat, bacon, and whatever else is in the fridge.
I’ve been making this for years now, and it’s become my go-to keto sandwich for lunch. The whole thing takes about 5 minutes to throw together, which is why I come back to it constantly. If you need more breadless lunch options, this belongs at the top of your list alongside my pickle sandwich and my lettuce wraps.
Here’s what I love about it. You slice a pepper in half, scoop out the seeds, spread cream cheese on the inside, and start stacking. I go with turkey, ham, bacon, a slice of provolone, tomato, and sprouts. But you can fill it with whatever you want. The pepper gives you this satisfying crunch that bread never had, and the cream cheese acts like a glue that holds everything in place.
I first saw this trending all over TikTok, but I’d actually been making a version of it long before that. The viral version reminded me to share mine, because I think the key detail most people skip is the cream cheese. Without it, the fillings slide around and eating it gets messy. A thin layer of softened cream cheese on both halves changes everything. One tip I picked up from a reader: pat the inside of the pepper dry before you spread. Otherwise the cream cheese won’t grip and everything slides out on the first bite. I’ve been doing this every time since and it makes a real difference.
What makes this such a solid keto lunch is that it’s genuinely filling. I stack mine with layers of deli meat, sometimes roast beef, sometimes turkey and ham together, and between the protein and the pepper itself, I’m good until dinner. On cooler days I roast the loaded halves at 350 degrees for 8-10 minutes and the whole thing becomes a warm, melty situation that feels like a completely different recipe. The cheese gets all gooey and the pepper softens just enough without losing the crunch. For more breadless ideas, I also love my portobello sandwich and my carnivore sandwich.
One more thing I’ve learned: pick a pepper with a flat side so it doesn’t roll on the plate. I look for one with an even shape and a natural flat spot on the bottom half. That way you can set it down between bites without the whole thing tipping over and dumping your fillings everywhere.
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Ingredients
1 bell pepper -
2 oz cream cheese, softened
-
2 slices deli cut turkey
-
2 slices deli cut ham
-
2 slices cooked bacon
-
1 slice tomato
-
Handful of sprouts
Step by Step Instructions
Step by Step Instructions
Prep bell pepper sandwich 'bread'
Slice the bell pepper in half lengthwise, from the stem down. Remove the inside ribs and seeds.
- Bell pepper
Spread cream cheese
To inside of both bell pepper halves, spread a thin layer of cream cheese all around.
- Cream cheese
Add your sandwich fixings
Add a slice of turkey and ham to each bell pepper. Cut bacon in half and add two halves of bacon to each side. Top one side with tomato and sprouts.
- Turkey
- Ham
- Bacon
- Tomato
- Sprouts
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is the best color pepper to use for a sandwich?
I usually grab green because they're slightly lower in carbs than red, yellow, or orange. But I've tested all four and they all work. Red and orange are sweeter, which creates a nice contrast with the savory fillings. My reader Priya turned me on to orange peppers with everything bagel cream cheese, and that combo is worth trying. If carbs are your main concern, stick with green.
Can I make this warm or baked?
I do this all the time when it's cooler out. I top my pepper halves with deli meat and cheese, then roast them at 350 degrees for about 8-10 minutes. The cheese gets melty and the pepper softens just slightly without losing its crunch. It's a completely different experience from the cold version and I love both. You can also do this in an air fryer at 375 for about 5-6 minutes if you want it faster.
How do I keep the cream cheese from sliding off the pepper?
I learned this from a reader who had the same problem. Pat the inside of the pepper halves dry with a paper towel before you spread the cream cheese. The moisture on the surface is what makes the cream cheese slip. Once you dry it off, the cream cheese grips and everything stays in place. I do this every single time now and it's one of those small fixes that makes a real difference.
Is this the TikTok bell pepper sandwich?
It's the same concept, but I've been making my version since long before it went viral. The biggest difference with mine is the cream cheese on both halves, which most of the TikTok versions skip. Without it, the fillings slide around and it's a mess to eat. I also pick peppers with a flat bottom so they don't roll on the plate, which is a detail I've never seen in any of the viral videos.
What can I use instead of cream cheese?
I've made this plenty of times without cream cheese. My favorite swap is a thick layer of guacamole spread on the inside of each pepper half. Mayo works great too. I've also tried dairy-free cream cheese, and it does the job, but I'll warn you the carb count is usually a bit higher with those. Another option I love is mixing everything bagel seasoning into mayo for a spread that has more going on.
Can I make this vegetarian?
I make a veggie version all the time when I want something lighter. I spread cream cheese on both halves, then layer cucumber slices, avocado, sprouts, and a slice of Havarti. Sometimes I add tomato and a drizzle of ranch. It's a completely different vibe from the deli meat version but just as satisfying for me. The crunch from the pepper and cucumber together is what makes it work.
Can I use mini peppers instead?
I love using mini sweet peppers for these. I've made them as appetizers for parties and they're the perfect bite-sized version. I spread a little cream cheese inside each one, add a small roll of deli meat and a sliver of cheese. They take maybe 10 minutes to assemble a whole tray and I've never had leftovers.
How many carbs are in this?
My version comes in under 5g net carbs per sandwich, depending on what I put inside. The pepper itself is the main source of carbs. I use green most of the time because green has fewer carbs than red, yellow, or orange. The rest of the fillings (meat, cheese, cream cheese) add almost nothing. It's one of the easiest keto lunches I make.
Made this twice now and love the idea, but both times my pepper halves kept slipping apart the second I tried to pick it up. I think I might be grabbing peppers that are too round and shallow at the store. Is there a specific shape you look for, or does it come down to how much you load it up?
Yeah the shape is the real issue. I skip the round squat ones and go for the longer, more rectangular ones. Way more flat surface on the inside to hold everything together.
Pat the inside of the pepper halves dry before spreading the cream cheese, otherwise it slides and the whole thing collapses mid-bite. Found that out the hard way at my desk. Don't skip it.
Yes. The pepper sweats even sitting at room temp, and cream cheese just won't grip a wet surface. Few paper towel presses before spreading, every time.
My mom used to make these massive club sandwiches when I was a kid, and I spent probably two years on keto just quietly grieving them. Made this on a Tuesday expecting the usual lunch compromise, spread cream cheese on the pepper half the way she'd use butter on bread, added the deli meat and bacon, and somewhere in the middle of eating it I started tearing up (not even embarrassed about it). It's not the same thing, the pepper crunch is completely its own world, but the combination brought me right back to her kitchen in a way I wasn't prepared for. I've started adding sprouts now which she would have looked at sideways, but that little fresh bite somehow makes the whole thing feel complete. Made it four times this week. Not even trying to stop.
The tearing up got me. And yeah, the sprouts were in mine because that little fresh crunch does something the pepper alone can't pull off. Four times in one week. Makes sense.
I've been doing these with orange bell peppers instead of green because they're a little sweeter and somehow that contrast with the cream cheese is more interesting (wasn't expecting that, just grabbed what I had). Then I started mixing everything bagel seasoning into the cream cheese before spreading it and now I can't stop, the salt and garlic kind of pulls all the fillings together in a way plain cream cheese doesn't. Practical thing I figured out after a few messy attempts: pat the inside of the halves dry before spreading or the cream cheese won't grip and the sandwich falls apart when you pick it up. I've been eating this for lunch most days this week, which is a thing I didn't think I'd say about a vegetable as bread. The bacon is what keeps it from feeling like a salad situation.
The everything bagel cream cheese is happening tomorrow. And yeah, orange peppers are sweeter (I usually go green for the lower carbs but that contrast sounds worth it).
Added sliced jalapeños under the cream cheese layer and now I can't make it without them. The heat against the cold cream cheese and bacon is freaking unreal.
Hadn't tried tucking them under the cream cheese layer, but trapping the heat there instead of piling them on top makes way more sense. Stealing this.
I meal prep on Sundays and this would be great to rotate in. If I assemble the night before, will the cream cheese make the bell pepper soggy by morning? I'd hold the tomato and sprouts until lunchtime, but wasn't sure about the cream cheese sitting overnight.
Cream cheese doesn't release moisture like tomato does, so you're fine leaving it overnight. You've already got the right idea holding the wet stuff back. I keep mine assembled with just the meat and cream cheese for 2-3 days no problem.