Stuffed Mushrooms & Peppers
Rated 5.0 stars by 1 users
We love ricotta. It really works with this recipe to hold the structure of the filling because it doesn't melt everywhere when baked.
For mushrooms: Makes 4 portions - each contains:
153 Calories / 3g Carbs / 10g Protein / 11.1g Fat / 1.2g Fibre
For peppers: Makes 4 portions - each contains:
165 Calories / 6g Carbs / 9.9g Protein / 10.9g Fat / 1.4g Fibre
Ingredients
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300g Portobello Mushrooms or Bell Peppers
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250g Ricotta Cheese
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50g Cherry Tomatoes
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1 Large Egg
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20g Pine Nuts
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Handful of Fresh Chives, finely chopped
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30g Grated Parmesan
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Salt and Pepper
Directions
Preheat the oven to 190°C.
If using mushrooms, brush the outsides with olive oil and sprinkle with salt before placing on an oven tray, inside-up.
Slice the bell peppers in half and lay them on the tray, inside-up.
Slice the cherry tomatoes in half and add them to a mixing bowl with the ricotta, egg, pine nuts, chives, grated parmesan and seasoning.
Mix together
Fill the mushrooms / bell peppers with the ricotta mixture. Don't be shy to pile it on - the ricotta won't move in the oven!
Bake for around 15 minutes, until the ricotta mixture has set and began to turn golden.
Recipe Video
Recipe Notes
For nut free, swap the pine nuts for sunflower seeds. They have a similar texture!
Swap the parmesan for another strong cheese of choice - Manchego is one of our favourites :)
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