Keto-Stuffed Peppers(Veggie)!

Keto-Stuffed Peppers

  • Servings: 3
  • Difficulty: easy
  • Print

5 tbs coconut oil

2 tbs ghee

1 small onion

1 tsp – ginger garlic paste

1 tomato (optional)

15 green beans(pulsed in Vitamix or finely chopped)

1 pound of diakon radish (pulsed in Vitamix or finely chopped)

1/2 cup – fenugreek sprouts (optional)

75 gms of paneer(grated)(optional/Replace this with the desired cheese)

1 tsp – cumin powder

1 tsp – salt

1 tsp – red chili powder

1/2 a bunch of finely chopped cilantro

2 peppers

1 cup of Mozzarella cheese.

Stuffing:

Heat oil in a pan, add onion and fry them till brown and then add, ginger garlic paste and tomato. Let it cook for a while. Add salt, cumin powder, chili powder and then add the finely chopped green beans and daikon radish and cook it on medium flame and cover with a lid. Let this cook until soft(took me about 12 mins) – keep mixing and get a feel for it in between. Once this mixture is well done. Add the sprouts and cook it for a few minutes without covering the lid. Now add the grated paneer and check the taste, if needed add salt/chili powder as needed. Garnish it with cilantro and the stuffing is ready.

Cut the peppers into halves, deseed them. Add the stuffing into the peppers and cheese as much as needed. I seem to have added a tad bit lesser but for the next batch i am going to add more 🙂

Preheat your oven to 360 degrees F and bake it for 10-12 minutes and enjoy the crunchy stuffy cheesy peppers:)

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