Keto Chilean Seafood Cauli-Rice Stuffed Bell Peppers: A Cinematic Culinary Experience

Allergens

Shellfish (shrimp and scallops)

Ingredients

• 6 large red bell peppers
• 2 cups riced cauliflower (preferably white or green)
• 1 lb shrimp, peeled and deveined
• 1 lb scallops, cleaned and patted dry
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup keto
• friendly feta cheese, crumbled
• 1 tbsp olive oil
• 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. Place them on a baking sheet lined with parchment paper. Bake for 8 10 minutes or until slightly tender, then set aside.
2. In a large skillet over medium heat, cook shrimp and scallops in olive oil until cooked through and golden brown. Remove from skillet and set aside.
3. In the same skillet, sauté onion, jalapeño, and garlic until softened. Add riced cauliflower and cook for 5 7 minutes until tender. Season with salt and pepper to taste.
4. Combine cooked shrimp, scallops, sautéed vegetables, cherry tomatoes, and half of the cilantro in a large mixing bowl. Mix gently to combine.
5. Stuff each bell pepper with the seafood mixture, pressing down gently. Top with crumbled feta cheese and remaining cilantro.
6. Bake for 10 12 minutes or until peppers are tender and cheese is melted. Serve immediately.

Chef’s Insight

To create an unforgettable dining experience, focus on the balance of flavors, textures, and colors in this dish.

Notes

To create a cinematic presentation, use high-quality ingredients and focus on colors, textures, and aromas when plating.