About
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?
Ingredients
- 14 ounce green bell pepper
- 2 teaspoon olive oil
- 5 ¾ ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- ½ teaspoon garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon oregano, dried
- 14 leaf basil
- ½ teaspoon, chopped thyme, fresh
- 1 tablespoon butter
- ½ cup, shredded parmesan cheese
Instructions
- 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.
- Finely chop or dice the mushrooms, stems removed (stems not included in ingredient weight). Toss the mushrooms with all the seasonings and MELTED butter.
- Scoop the mushroom filling into each bell pepper half. Gently pack the mushrooms down without smashing them.
- Sprinkle the parmesan over the bell peppers and bake for 25 minutes. Enjoy hot!
Nutrition Facts
- Servings: 4
- Calories: 131.1kcal/548.4kJ (per serving)
- Fat: 9.0g (per serving)
- Carbs: 7.1g (per serving)
- Protein: 7.1g (per serving)
