Yep! You read it right. You can sub out sandwich bread for bell peppers AND still have a bomb sandwich that hits the spot. These low-carb bell pepper sandwiches are calorie friendly, packed with protein, and perfect for the keto diet.

1 bell pepper
1-2 tablespoons mayonnaise
1-2 teaspoons dijon mustard
handful of arugula
fresh tomato slices
1-2 ounces sliced pastrami
2-3 ounces brie, tempered (optional)
1/2-1 avocado, sliced
salt and pepper, to taste
Everything Bagel Seasoning, to taste

Grab your bell pepper, rinse it thoroughly, and pat it dry. Then cut off the stem, turn it upside down, and cut it into halves or thirds lengthwise, using your knife to slice along the “seams.” Pull the cut sections apart Clean out the middle to remove the seeds.
With the hollow side of the pepper facing up, spread on the mayo and dijon as liberally as you’d like. Then add the arugula and tomato slices.
Add the pastrami and top it with the tempered brie. Season by sprinkling on some salt, fresh cracked pepper, and Everything Bagel seasoning. Then add some creamy avocado slices.
Put the other side of the bell pepper on top, press down firmly, and cut it in half. Grab some extra napkins, and devour. Enjoy!
Store any leftover bell pepper sandwich in an airtight container in the fridge for up to 1 day.

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