Embracing the principles of the ketogenic diet doesn’t mean compromising on flavor or culinary creativity. In fact, it opens up a world of delicious low-carb options, such as the tantalizing Keto-Friendly Pepita Salsa Chicken Stuffed Peppers. This recipe brings together succulent chicken, vibrant peppers, and a flavorful pepita salsa to create a satisfying and nutrient-packed dish that perfectly aligns with the keto lifestyle.
The Keto-Friendly Pepita Salsa Chicken Stuffed Peppers showcase a harmonious blend of textures, colors, and flavors that will entice your taste buds while keeping your carbohydrate intake in check. It all begins with tender and juicy chicken breasts, cooked to perfection and seasoned with a selection of keto-friendly herbs and spices.
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Ingredients
1/2 cup shredded chicken breast
1/4 cup Trader Joe’s pepita salsaled
1 red bell pepper, sliced down the center and de-seeded
1/4 cup shredded cheese
Directions
- Preheat oven to 400 F. In a small bowl, combine chicken and salsa. Fill each pepper half with chicken and top with cheese. Bake ~10-15 minutes, or until cheese is melted and peppers are slightly soft.
- Served the peppers with a romain salad tossed with @ organicgirl white cheddar ranch + cilantro + pepitas 🥬.
Feel free to adjust the quantities of the ingredients to suit your taste preferences. This quick and easy recipe allows you to make a satisfying low-carb lunch using a variety of fresh ingredients. Enjoy!
Eating Keto is simple🥑🧀🥘.
– Fewer carbs
– More healthy fats
– Easy and delicious recipes
– Happy and healthy lifestyle choice
👉Join “Custom Keto Diet”. 👌Everything You Need for Keto Success. Simply follow Follow this link to get started! >> Custom Keto Diet
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
