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

• 50G Picard Chopped Flat Parsley
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Cathedral City Mature Cheddar Cheese
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Slice the tops off 6 red bell peppers and scoop out the seeds using a spoon, being careful not to pierce the outer walls. Reserve the seeds.
3. 3. In a saucepan over medium heat, simmer the reserved seeds with 1 tablespoon of chopped parsley until it reduces to a thick paste, about 10 minutes.
4. 4. In a skillet over medium heat, scramble 6 oz of ricotta cheese with 6 oz of shredded cheddar cheese until just set, about 3-4 minutes.
5. 5. Combine the scrambled cheese mixture with the reduced paste. Season with 1 teaspoon of salt and mix well.
6. 6. Stuff the hollowed-out red bell peppers with the cheese and paste 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.