BLT Bell Pepper Sandwich
Do your sandwiches differently and skip the bread! This low-carb BLT Bell Pepper Sandwich has all the flavor of a traditional BLT, but it’s packaged a bit differently. Tucked inside a juicy, crunchy bell pepper, this is a tasty twist on a classic sandwich!
There’s nothing quite like these tasty BLT Bell Pepper Sandwiches. This BLT Bell Pepper Sandwich recipe is light, crispy, veggie-forward, and loaded with flavor. They are also impressive – putting out a platter of these for lunch or dinner is colorful and delicious!
BLT Bell Pepper Sandwich
Who doesn’t love a BLT? Loaded with crispy bacon, lettuce, and juicy tomatoes, these tasty sandwiches are easy to make, and you can get everything ready ahead of time, so all you need to do is serve.
So colorful and pretty, these are great sandwiches when you want all the flavor but none of the carbs. They’re easy to make vegetarian, too, just swap the regular bacon for your favorite vegetarian bacon.
They also make a great addition to sandwich boards, offering a keto and low-carb alternative to traditional sammies. Add a few of these bell pepper sandwiches to this BLT Focaccia Sandwich Board and watch your guests gobble them up!
Why I love this recipe
- It’s bright, colorful, light, and delicious!
- They’re great sandwiches for days when you want to eat a bit lighter.
- Turn them into appetizers by using mini peppers instead of full-sized bell peppers.
Gather these ingredients
-
- Bell peppers – Medium sized; different colors or all one color.
- Cooked bacon – About 12 slices, cooked crispy.
- Cream cheese – Softened.
- Mayonnaise
- Avocadoes
- Lemon juice
- Gouda cheese – About 8 slices.
- Tomatoes – Get red, ripe and juicy tomatoes!
- Fresh basil – About 8 large leaves.
- Iceberg lettuce – Or another crunchy lettuce.
How To Make BLT Bell Pepper Sandwiches
These low-carb bell pepper sandwiches are so easy to make! Here’s how:
- Slice the peppers in half lengthwise and scoop out the inside seeds.
- Cook the bacon until it’s crispy – you want it quite crisp but don’t burn it. Drain the bacon on paper towels and set aside until you’re ready to assemble the sandwiches.
- Mix the cream cheese and mayonnaise and spread it inside the bell pepper halves.
- Remove the flesh of the avocado from the skin and seed and mash it with a bit of salt and a few drops of lemon juice. Spoon it into the pepper halves.
- Layer the crispy bacon, cheese, a slice of tomato, basil leaves, and lettuce leaves into the bell pepper half.
- Repeat until they’re all filled.
- Dig in!
Tips & substitutions
- You can use any kind of bacon in this recipe, including vegan bacon and turkey bacon.
- Make these vegan BLT Bell Pepper Sandwiches and use your favorite vegan bacon, mayonnaise and cheese.
- Cook the bacon up to a day in advance and keep it in the fridge until you’re ready to assemble the sandwiches.
- Turn these into finger food! Build the sandwiches inside halved mini peppers instead of full-sized peppers for a tasty appetizer.
Serving suggestions
These BLT Bell Pepper Sandwiches go with so many other dishes. I love serving them with Chilled Corn Soup on hot days, or if it’s chilly, one of these sandwiches and a steaming hot bowl of chowder is perfect. You can also pair these veggie-forward sandwiches with other traditional sandwich sides, like a serving of Greek Pasta Salad.
Storage
Store any leftovers tightly wrapped in plastic for up to a day. If you don’t think you’ll eat all of them right away, package the mashed avocado separately so that it doesn’t discolor your sandwiches.
Check out these awesome sandwich recipes while you’re here
Get the Recipe:
BLT Bell Pepper Sandwich
Ingredients
- 4 medium red bell pepper, or mix and match yellow and orange
- 12 pieces cooked bacon, more on the crisp side
- 4 Tbsp cream cheese, softened
- 4 Tbsp mayo
- 2 large avocado
- Lemon juice
- 8 slices Gouda cheese
- 2 large tomatoes, make sure they are ripe and nice and red!
- 8 or more large basil leaves
- 8 or more large crunch lettuce leaves, Iceberg works best
Instructions
- Slice the peppers in half lengthways, and scoop out the insides (seeds and stalks and stem).
- Cook the bacon until slightly crisp (but not overdone).
- Mix the cream cheese and mayo and spread inside of the bell pepper havles.
- Mash the avocado and season with a little sea salt and a few drops of lemon juice. Mix together and spoon into the pepper halves.
- Next, layer the crispy bacon, cheese, tomato slice, basil leaves and lettuce leaves.
- ENJOY!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
