My older sister made these every Sunday afternoon. Just 3 ingredients for a crunchy finger food that you can eat by the handful.

For a touch of heat, mix a pinch of crushed red pepper flakes or a few dashes of hot sauce into the cream cheese before filling the peppers. If you’d like a more savory profile while staying low carb, stir in a small amount of finely chopped fresh herbs like chives, parsley, or dill. Everything bagel seasoning can stand in for the black sesame seeds if that’s what you have on hand; it adds garlic and onion notes while keeping the crunch. To make them even richer, you can use whipped cream cheese for a lighter texture or a blend of cream cheese and mascarpone. If you prefer slightly firmer peppers, reduce the baking time by a few minutes so they keep more of their raw crunch. Leftovers reheat well in a 350°F (175°C) oven for about 8–10 minutes, or you can enjoy them cold from the fridge as a quick snack.