Home / Recipes / Gluten Free / Keto Herbaceous Mushroom Bell Peppers
Keto Herbaceous Mushroom Bell Peppers
⏱ Prep: 17 min🍳 Cook: 25 min✅ Ready: 42 min
131
Calories
4.8g
Net Carbs
7.1g
Protein
8.9g
Fat
⏱ Prep: 17 min🔥 Cook: 25 min⏰ Ready: 42 min
How to Make It
Step 1
Preheat an oven to 350 degrees. Prepare 2 large green bell peppers by removing the tops and the cores/seeds. Slice both peppers in half and set them on a sheet tray lined with aluminum foil or parchment paper. Drizzle the olive oil over the insides of the peppers.
Step 2
Finely chop or dice the mushrooms, stems removed (stems not included in ingredient weight). Toss the mushrooms with all the seasonings and MELTED butter.
Step 3
Scoop the mushroom filling into each bell pepper half. Gently pack the mushrooms down without smashing them.
Step 4
Sprinkle the parmesan over the bell peppers and bake for 25 minutes. Enjoy hot!
Ingredients
- Green Bell Pepper – 14 ounce
- Olive Oil – 2 teaspoon
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D – 5-¾ ounce
- Garlic – ½ teaspoon
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Oregano, Dried – ¼ teaspoon
- Basil – 14 leaf
- Thyme, Fresh – ½ teaspoon, chopped
- Butter – 1 tablespoon
- Parmesan Cheese – ½ cup, shredded
