Mediterranean Keto Lunch: Shrimp & Avocado Stuffed Bell Peppers

Allergens

Shellfish (shrimp)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 lb raw shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds and membranes. In a large bowl, toss shrimp with olive oil, garlic, salt, and pepper. Place seasoned shrimp on a baking sheet lined with parchment paper. Bake shrimp in preheated oven for 8 10 minutes or until pink and cooked through. Remove from oven and let cool. In the same large bowl, combine avocados, cherry tomatoes, cucumber, red onion, parsley, and cilantro. Add lemon juice and toss gently to combine. Season with salt and pepper, to taste. Stuff each bell pepper with a portion of the shrimp and avocado mixture. Serve immediately or cover and refrigerate until ready to serve.

Chef’s Insight

This recipe is perfect for a healthy lunch option that leaves you feeling energized and refreshed.

Notes

Feel free to add additional vegetables, such as zucchini or red onion, for extra nutrition and flavor.