Keto Stuffed Tomatoes With Cheese And Herbs Recipe

About this recipe

A satisfying keto-friendly dinner featuring juicy tomatoes stuffed with a cheesy egg mixture and fresh herbs, perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 25 g Parsley
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 200 g Organigram Chia Seeds
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Slice the tops off 6 bell peppers and scoop out the seeds using a spoon, being careful not to pierce the outer walls. Reserve the insides.
3. 3. In a saucepan over medium heat, simmer the reserved bell pepper insides with 1 tablespoon of chopped parsley until it reduces to a thick paste, about 10 minutes.
4. 4. In a skillet over medium heat, combine 6 tablespoons of chia seeds with water and let it sit for about 5 minutes to thicken. Then, scramble the mixture until just set, about 3-4 minutes.
5. 5. Combine the scrambled chia seed mixture with the reduced bell pepper paste. Season with 1 teaspoon of salt and mix well.
6. 6. Stuff the hollowed-out bell peppers with the chia seed and bell pepper mixture. Place the stuffed peppers on a baking sheet.
7. 7. Bake the stuffed peppers in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is heated through.
8. 8. Remove from the oven, garnish with additional chopped parsley if desired, and serve warm.