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prep time
17 min
cook time
25 min
ready time
42 min
Keto Herbaceous Mushroom Bell Peppers
Low carb green bell peppers are the perfect level of tenderness when baked fresh with this herbaceous filling. Cremini mushrooms are tossed with a plethora of spices and fresh herbs and then coated in rich butter. Topped off with a generous layer of shredded parmesan, who could say no to this fragrant dish?
Jessica L.
Net Carbs
4.8 g
Fiber
2 g
Total Carbs
7.1 g
Protein
7.1 g
Fats
8.9 g
131 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Green Bell Pepper
14 ounce
Olive Oil
2 teaspoon
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
5-¾ ounce
Garlic
½ teaspoon
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Oregano, Dried
¼ teaspoon
Basil
14 leaf
Thyme, Fresh
½ teaspoon, chopped
Butter
1 tablespoon
Parmesan Cheese
½ cup, shredded
Recipe Steps
steps 4
42 min
Step 1
Preheat an oven to 350 degrees. Prepare 2 large green bell peppers by removing the tops and the cores/seeds. Slice both peppers in half and set them on a sheet tray lined with aluminum foil or parchment paper. Drizzle the olive oil over the insides of the peppers.Step 2
Finely chop or dice the mushrooms, stems removed (stems not included in ingredient weight). Toss the mushrooms with all the seasonings and MELTED butter.Step 3
Scoop the mushroom filling into each bell pepper half. Gently pack the mushrooms down without smashing them.Step 4
Sprinkle the parmesan over the bell peppers and bake for 25 minutes. Enjoy hot!
