Keto Masala Mushroom Stuffed Bell Peppers

Allergens

Nuts (almond flour)

Ingredients

• 4 large bell peppers (assorted colors) 16 oz cremini mushrooms, finely chopped 2 tbsp ghee or coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp fresh ginger, grated 1 cup spinach, finely chopped 1/2 cup cilantro, finely chopped 1 tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground cinnamon 1/4 tsp cayenne pepper (optional) 1/2 cup almond flour 2 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. Carefully cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat ghee or coconut oil over medium heat. Add onion, garlic, and ginger, and sauté until softened.
4. Add mushrooms to the skillet and cook for 5 7 minutes until they release their liquid and become tender.
5. Stir in turmeric, coriander, cumin, cinnamon, and cayenne pepper (if using). Cook for another 2 minutes.
6. Fold in spinach, cilantro, almond flour, and lemon juice. Mix well and remove from heat.
7. Stuff each bell pepper with the mushroom mixture, filling them to the top. Place stuffed peppers on the prepared baking sheet.
8. Bake for 25 30 minutes or until the peppers are tender and the edges begin to brown.
9. Remove from the oven and let cool slightly before serving.

Chef’s Insight

Experiment with different mushrooms or spices to create your own unique flavor combination.

Notes

This recipe is perfect for a keto diet and can be customized with your favorite vegetables or spices.