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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked mini bell peppers Recipe

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This recipe for Baked mini bell peppers is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. mini bell peppers, about 2 per serving
1 oz. air-dried chorizo, thinly sliced
1 tablespoon fresh thyme or fresh cilantro
8 oz. cream cheese
˝ - 1 tablespoon mild chipotle paste
2 tablespoons olive oil
1 cup shredded cheese
Directions:
Directions:
Set the oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core.

Chop the chorizo and the herbs finely.

Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth.

Add the mixture to the bell peppers and place in a greased baking dish.

Sprinkle shredded cheese on top. Bake in the oven for 15–20 minutes or until the cheese is melted and golden brown.

Tip!

You don’t have to bake these mini bell peppers—they are also amazing raw. Simply skip the shredded cheese topping and enjoy them right out of the fridge!
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Moderate low carb
Per serving
Net carbs: 6 % (6 g)
Fiber: 1 g
Fat: 82 % (37 g)
Protein: 12 % (12 g)
kcal: 410

 

 

 

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