Colorful, healthy and delicious this keto friendly stuffed peppers recipe is nothing short of taste and you are feeding your body all the good stuff!
Loved making these stuffed peppers because it literally brightened my day. Seriously though, I did. So with lifted spirits and a huge smile on my face let’s get to the recipe ❤🙂
I always say that there are very few times that I wish I could smell because when you are born a certain way you don’t miss something that you don’t know. Not sure why but there are only certain times I think wow wonder what it smells like (aka #anosmickitchen) and making this keto stuffed peppers recipe was one of those times. Perhaps the feeling of aroma in the air, not sure but my heightened sense of taste is acknowledgement enough to know that it must’ve smelled fantastic besides my family ofcourse!
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Suggestions and Tips
Allergic to dairy? Leave the sour cream out.
Prefer something with meat in this recipe? Easy, just add sausage pieces, chorizo, chicken or mince into the stuffing.
You can add the entire garlic head into the pan together with fresh rosemary, just make sure the garlic is well oiled even in-between the cloves! No need to cover them in foil, they still cook through.
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- 1 celery stalk
- 2 cups sliced red cabbage
- 1 chopped onion
- 3 chopped cloves of garlic
- 1 tbsp vegetable oil
- 1/2 cup stock
- 2 tbsp sour cream
- 4 peppers
- 1 tsp chili Flakes
- 1 tsp dried oregano
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- pinch salt & pepper
- Cherry tomatoes
- Feta cheese
- Dash of fresh lemon juice
Heat the vegetable oil in a pan and fry all the stuffing ingredients (except the sour cream) using a little stock if required. Set aside.
Meanwhile preheat the oven to 190 degrees and line an oven dish with some baking paper.
Rinse, de-seed & slice all the peppers in half (lengthwise) and place on the baking paper. Sprinkle with salt, pepper, crushed chili, dried oregano, balsamic and olive oil. Bake until you see the peppers looking a little softer than they were but not cooked through. About 10 minutes.
Pour the sour cream into the cabbage mix and give it a good swirl. Remove the peppers from the oven and scoop the cabbage mixture into each one, top off with bits of feta cheese & another drizzle of balsamic. Return to the oven for another 5 to 10 minutes. Grill for 2 minutes.