This Vegetarian Stuffed Bell Peppers Recipe, is an amazingly easy & quick to make healthy KetoRecipe. Keto Diet is a low carb diet & it requires the intake of low carb foods & intermittent fasting. I have been following the diet and I have lost about 18 Kilograms (about 40 pounds) of weight. The weight loss journey continues.
This recipe requires minimum spices. As the name suggests the stuffing is prepared separately. I have used mushroom, cheese, onion, tomatoes & garlic to prepare the stuffing here. This recipe can also be made with minced chicken or meat instead of mushrooms. The cook time and the cooking method, however, will differ when using chicken or meat.
Bell Peppers are an integral part of keto recipes as they have high nutritional value. Bell peppers are very high on Vitamin C. We all know that lemon and oranges are a good source of vitamin C. Capsicum or Green Bell peppers contain twice the amount of Vitamin C as compared to oranges. Yellow bell peppers have four (4) times more & Red Bell Peppers have seven (7) times more vitamin C than oranges.
Bell peppers are high on Vitamin A too. A single large red bell pepper has in store over 5000 IU of vitamin A & a large yellow bell pepper at the same time has only 372 IU of Vitamin A. Though they are not available around the year but with the modern age you get everything around the year.
2Tbsp(s)olive oilYou can use Regular Oil or Butter
Preheat the pan and add 1Tablesppon of Olive Oil. Add garlic & saute it for 5 seconds.
Add onions and saute for a few seconds.
Add tomatoes and Mix Well. Add salt, black pepper powder, oregano mix and Chilli Flakes. Mix well and cook on low flame for about 30-40 seconds. Make sure the tomatoes go mushy.
Add mushroom and cook on high flame for about 1 minute. This is done to keep the mushroom juice intact. Cover the pan with a lid and cook on low flame for 2 minutes.
After 2 minutes of cooking turn off the gas/stove and add 1-2 tablespoon of grated cheese. Mix well to blend the cheese in the mixture. Now mushroom stuffing is ready.
While the stuffing is cooking as in Step 5, season the bell peppers. Brush coat the bell pepper halves with oil from all around i.e. on the skin and the inside hollow.
Sprinkle a little salt and black pepper on the bell pepper hollow.
Fill mushroom stuffing in bell peppers. Make sure not to overfill the stuffing.
Preheat a pan and add the remaining 1 Tablespoon olive oil to the pan. Tilt & move the pan to evenly spread the oil.
Place these stuffed bell peppers in the pan. & add 1-2 Tablespoon of water. This is done, so that the steam from the water cooks the bell peppers evenly from all sides. Cover the pan with a lid and let it cook on low flame for 5-7 Minutes.
After 5-7 minutes the Bell Peppers should be 75% done. Top the bell peppers with grated cheese. Sprinkle some oregano and chili flakes on top of the cheese.
Again cover the pan with a lid & cook on low flame for about 5 minutes or till the cheese topping melts.
Prep the plate with julienne green capsicum & grated cheese. Serve hot with Tomato Soup and Garlic Bread.