Baked Bell Peppers With Kale And Almond Milk Recipe

About this recipe

A delicious and healthy keto-friendly baked omelette featuring fresh baby spinach, bell peppers, and eggs. Perfect for a satisfying dinner for those seeking a low-carb solution.

Ingredients

• 100 g Kale Leaf
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 250 g Mirchi Powder (Bedagi)
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Preheat your oven to 200°C and place the halved and deseeded bell peppers on a flat baking tray or in a cupcake tray.
2. 2. While the peppers are roasting, whisk 2 tbsp of unsweetened almond milk in a bowl with a pinch of salt and 1/2 tsp black pepper to create a seasoned almond milk mixture.
3. 3. Chop 100 g of fresh kale and mix it into the seasoned almond milk mixture.
4. 4. Remove the bell peppers from the oven after 10 minutes and carefully spoon the kale and almond milk mixture into each pepper half.
5. 5. Return the filled peppers to the oven and bake for 30 minutes, or until the mixture is heated through and slightly golden on top.
6. 6. Remove from the oven and let cool for a few minutes before serving.
7. 7. Serve warm for a complete meal.