A Low carb recipeStuffed and Roasted Mediterranean Peppers, a simple dish that can be eaten as a snack, main meal or as part of a main meal.
This receipt took me one hour to prepare, (I’m no cooking ninja) and 25 minutes to roast. Quantities make three servings.
Ingredients:3 x Red bell peppers
1 small cauliflower
1 x half an onion
2 x cloves of garlic
100 grams of Feta cheese
100 grams of Cheddar cheese
2 x Tsp of coconut oil.
Preparation:Cut the red peppers stalks down as far as possible to create a stump plug for the peppers, (It stops the contents from spilling out during cooking.) Slice them down the middle, removing the seeds and pith. Wash and drain. Place them in a salted baking tray, (Salt stops them from sticking to the tray).
Chop half of one cooking onion into small pieces and sauté until browned
using coconut oil or butter in a frying pan.
Break the small cauliflower into florets and grate them down to produce a low carb rice substitute. Dice 100 grams of Feta cheese into small cubes and add it to the cauliflower rice along with a couple of crushed cloves of garlic. Add the sautéed onions from the pan and mix the lot together.
Using a tablespoon fill the pepper shells with the mix.
Then pop them into a pre heated oven for 25 minutes at 180 degrees centigrade. While they are baking grate 100 grams of cheddar cheese to use as a topping.
After 25 mins remove from the oven and while still hot add the grated cheddar to top them. It will melt down into the pepper shells. Add salt and pepper to taste. Two make a nice side dish or a meal depending on how hungry you are. The ones you don’t eat can be refrigerated for later, reheat by nuking on 80% for about four minutes.
A glass of red wine washes them down a treat. Low carb, low calorie, low cost, three meals for around £3.00
Only 16 grams of carbohydrates per two shells
Total calories 316
