Keto Avocado & Feta Stuffed Bell Peppers
Keto Avocado & Feta Stuffed Bell Peppers
Ingredients
For the Roasted Bell Peppers
- 4 bell peppers, medium, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Avocado and Feta Filling
- 3 avocados, ripe, pitted and diced into 1/2-inch pieces
- 3/4 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
- 1 jalapeño, minced (optional, for heat)
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Place the halved bell peppers cut-side up on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of sea salt and 1/8 teaspoon of black pepper. Roast for 10-12 minutes, or until slightly tender but still firm enough to hold their shape. Remove from oven and set aside.
⏱️ 12 min•🌡️ 400
- 3
While the peppers are roasting, prepare the avocado and feta filling. In a medium mixing bowl, gently combine the diced avocados, crumbled feta cheese, halved cherry tomatoes, finely diced red onion, chopped fresh cilantro, lime juice, 2 tablespoons of extra virgin olive oil, 1/4 teaspoon of sea salt, 1/8 teaspoon of black pepper, and the minced jalapeño (if using). Mix gently to combine, being careful not to mash the avocado too much.
⏱️ 10 min
- 4
Evenly spoon the avocado and feta mixture into each roasted bell pepper half. Arrange them back on the baking sheet.
⏱️ 3 min
- 5
Return the stuffed bell peppers to the oven and bake for another 10-15 minutes, or until the filling is warmed through and the peppers are tender. Avoid over-baking to keep the avocado fresh.
⏱️ 15 min•🌡️ 400
- 6
Serve immediately as a vibrant and satisfying ketogenic meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Avocado & Feta Stuffed Bell Peppers
Ingredients
For the Roasted Bell Peppers
- 4 bell peppers, medium, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
For the Avocado and Feta Filling
- 3 avocados, ripe, pitted and diced into 1/2-inch pieces
- 3/4 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly ground
- 1 jalapeño, minced (optional, for heat)
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Place the halved bell peppers cut-side up on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of sea salt and 1/8 teaspoon of black pepper. Roast for 10-12 minutes, or until slightly tender but still firm enough to hold their shape. Remove from oven and set aside.
⏱️ 12 min•🌡️ 400 - 3
While the peppers are roasting, prepare the avocado and feta filling. In a medium mixing bowl, gently combine the diced avocados, crumbled feta cheese, halved cherry tomatoes, finely diced red onion, chopped fresh cilantro, lime juice, 2 tablespoons of extra virgin olive oil, 1/4 teaspoon of sea salt, 1/8 teaspoon of black pepper, and the minced jalapeño (if using). Mix gently to combine, being careful not to mash the avocado too much.
⏱️ 10 min - 4
Evenly spoon the avocado and feta mixture into each roasted bell pepper half. Arrange them back on the baking sheet.
⏱️ 3 min - 5
Return the stuffed bell peppers to the oven and bake for another 10-15 minutes, or until the filling is warmed through and the peppers are tender. Avoid over-baking to keep the avocado fresh.
⏱️ 15 min•🌡️ 400 - 6
Serve immediately as a vibrant and satisfying ketogenic meal.
⏱️ 5 min