Keto South African Brunch: Smoked Salmon & Avocado Stuffed Bell Peppers

Allergens

Fish (Salmon), Dairy (Feta)

Ingredients

• 6 large bell peppers (assorted colors)
• 1 lb smoked salmon, roughly chopped
• 3 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/3 cup feta cheese, crumbled
• 1 tbsp capers, drained and rinsed
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Wash and dry the bell peppers. Carefully cut off the tops and remove the seeds and membranes. Place them on the prepared baking sheet, and bake for 12 15 minutes or until slightly softened but still holding their shape.
3. In a large bowl, combine the smoked salmon, avocado, cherry tomatoes, red onion, dill, parsley, feta cheese, capers, lemon juice, and garlic. Season with salt and pepper to taste.
4. Remove the bell peppers from the oven and allow them to cool slightly. Stuff each pepper with the salmon mixture, using a spoon or your hands to press it gently into place.
5. Serve immediately, garnishing with additional dill and parsley if desired.

Chef’s Insight

Using a mix of colorful bell peppers makes this dish not only delicious but also visually stunning.