Main meal
Stuffed peppers with herbs and pine nuts
Roasting the peppers cut side down for the first fifteen minutes drives the water out of them, so the filling does not end up sitting in a puddle.
8gnet carbs
41gfat
17gprotein
470kcal
Per serving45 minServes 2
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Ingredients
For the whole dish · serves 2
- Red bell peppers8½ oz
- Ricotta5½ oz
- Pine nuts1½ oz
- Parmesan1 oz
- Olive oil2 tbsp
- Fresh basila handful
- Fresh oreganoa few sprigs
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Garlic butter zucchini noodles
+4g net · 115 kcal · 20 min · together 12g net, 585 kcal
Method
6 steps · 45 minutes
- Halve the peppers through the stalk rather than across, so each half keeps a wall on every side and holds its filling.
- Oil them and roast them cut side down at 400F for 15 minutes. This is the step that decides whether the dish is wet.
- Toast the pine nuts in a dry pan and take them out early. They go from golden to bitter in about twenty seconds.
- Beat the ricotta with the herbs, most of the parmesan and a good deal of salt. Ricotta on its own tastes of very little.
- Turn the peppers over, fill them, and top with the pine nuts and the last of the parmesan.
- Back in for 20 minutes until the tops color. Eat them warm rather than hot, which is when the herbs come through.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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