Low-Carb Salad-Stuffed Roast Peppers
Low Carb Salad Stuffed Roast Peppers
dairy-free, gluten-free, Stuffed fresh
or roasted peppers Optional tuna Melt
Topping.
Ingredients:
2 medium peppers washed and seeded
(cut sideways to equal 4 halves)
(6.5-oz) 1 can drained tuna or salmon,
OR 1 cup of finely chopped hard cooked
eggs or leftover chicken, etc.
1 Tbsp olive or avocado oil
1/4 cup diced red peppers
1/4 cup chopped celery
1 teasp dried or fresh chopped dill
Optional
1 tbsp chopped kohlrabi
1 tbsp chopped onion
1/2 teaspoon pink salt
Garnish
1 Cup Colby Jack cheese shredded
1 Cup mozzarella cheese shredded
Sliced olives black or green or both
Instructions
Carve stems off peppers. Split vertically, to get 2 halves per pepper.
Hollow out inside and discard seeds. If you prefer the sweet flavor of roasted
peppers, simmer these for 10 minutes, then roast in toaster oven or broiler
cut side down on roasting pan for 30 minutes or until desired tenderness.
I leave the skin on. Put drained tuna or salmon in a medium bowl. Add and
mash in olive oil. Stir in chopped celery, dill, and red/green chopped peppers.
Stuff mixture into each hollowed out pepper.
OTHER OPTIONS:
Mix in a tablespoon, your favorites such as chopped kohlrabi,
tomatoes, cucumber, italian seasoning, pink salt, garlic and
onion powder.
Melted Cheese (Tuna-Melt)
Sprinkle with the chopped cheese. Bake at 400°F until cheese
is melted, for about 10 minutes.
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