Mexican Bell Pepper Sandwich

Just like my Bell Pepper Sandwich with Bacon, Ham & Cheese, this low-carb pepper sandwich is yet anothe quick prep lunch that's easy to make, packed full of flavor and healthy fats.

Inspired by the latest TikTok trends, these bell peppers are stuffed with creamy guacamole (my simplified version of it), cured chorizo slices and pickled jalapeños. As per your request I kept these bell pepper sandwiches dairy-free! If you can't find cured chorizo, use pepperoni or crisped up bacon instead.

I also used green bell peppers but feel free to use red, orange or yellow peppers instead. I prefer green peppers because they are less sweet and I personally think they work better for these keto-approved sandwiches.

This bell pepper sandwich is almost 10 grams of net carbs per serving so keep that in mind in case it's too much for you. If you want to add more protein, feel free to stuff in some sliced cooked chicken breasts.

How To Eat Bell Pepper Sandwiches

A bell pepper sandwiche may look cute and cool as you cut through it but it's not the same when you try to take a bite. As you may have already found out, eating pepper sandwiches can get really messy, especially with creamy fillings like this simple guacamole.

I'll admit that I put these peppers together to take a pretty picture but I ended up eating the pepper halves separately. The only time I'd advice pressing the halves (temporarily) together would be in case you need to pack them for lunch and take them with you.

Preparation time

Hands-on:    5 minutes
Overall:     10 minutes

Nutritional values (per sandwich)

Total Carbs	20.4	grams
Fiber	10.7	grams
Net Carbs	9.7	grams

Protein	13.7	grams
Fat	30.9	grams
of which Saturated	8.2	grams

Energy	395	kcal

Magnesium	60	mg (15% RDA)
Potassium	1,064	mg (53% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (15%), fat (75%)

Ingredients (makes 1 sandwich)

1 medium green bell pepper (150 g/ 5.3 oz)
1 small avocado (100 g/ 3.5 oz)
¹/₂ small tomato, chopped (40 g/ 1.4 oz)
¹/₄ small red onion, finely diced (15 g/ 0.5 oz)
1 tsp fresh lime juice
sea salt and pepper, to taste
Optional: 1 tsp chopped chilli pepper and/or minced garlic and fresh cilanto, to taste
40 g sliced cured chorizo (1.4 oz) or use 2 slices of crisped up bacon
2 tbsp canned jalapeno slices (15 g/ 0.5 oz), or to taste

Instructions

Start by making the guacamole.
Place the chopped avocado, diced tomato, finely chopped onion and lime juice to a bowl. Mash using a fork. Season with salt and pepper to taste. Optionally add 1 teaspoon of chopped chilli pepper and/or minced garlic and fresh cilanto to taste.
Cut the bell peppers in half and remove the seeds. Spread the prepared guacamole inside.
Top with chorizo and sliced pickled jalapeños. These peppers are ready to serve. They can be stored in the fridge for up to a day.
To pack for lunch for later, press the halves together, wrap and place in an airtight container. When ready to serve, simply separate the halves or cut the whole sandwich in half. (Note that eating bell pepper sandwiches this way can get messy.)