Best Sides For Stuffed Peppers - Easy Keto Recipes
Recipe type: Ketogenic
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 people
Vabbeh there I put these roasted peppers, they are too appetizing and you can't miss them.
  • 2 peppers
  • 150 grams of cooked native wheat seeds
  • 150 grams of courgettes
  • 80 grams ripe tomatoes
  • 1 garlic clove
  • 60 grams Parmigiano Reggiano
  • 1 happy mozzarella
  • 1 large bunch fresh basil
  • a few stalks thyme black pepper in grains
  • 30 grams extra virgin olive oil
  • whole sea salt
  1. First, preheat the oven in grill mode to 220°C (vabbeh up, grill not as hot as a serious oven). Roughly chop the zucchini, cut the tomatoes into very small cubes, finely chop the garlic and set aside; diced the mozzarella, and put it to drain the liquid into a sieve (I drank it, very tasty).
  2. Wash and dry the peppers and place them on top of the aluminum or on a very low pan (I use my amazing iron pan for pizza) and then place them at the highest level, just below the grill. The peppers will become a little soft and begin to darken; turn them around as if there’s no tomorrow, two or three minutes is enough.
  3. Once you reach your evil destination, turn off the oven and remove, leaving to cool for a few minutes. You have to cut it in half including the stem and remove the seeds. This is quite important because the pepper must remain intact.
  4. Don’t overcook the peppers.
  5. Preheat oven to 200 ° C; Combine wheat germ, zucchini, tomato, garlic, basil, thyme, mozzarella, salt, pepper and oil in a bowl.
  6. After 10 minutes add 2 slices of mozzarela then put it back in the oven for about 15 minutes.