Bianca King cooks with Rhian Ramos | Cheesy Low-carb Vegetarian Baked Bell Pepper | Cheese Lovers!
Going meat-free on certain days of the week is not just a growing trend but also the right thing to do for your body and the environment. Here’s a recipe that’s quick and easy but also covers a whole spectrum of vegetables. It’s a great low-carb dish for Christmas parties that looks pretty on a plate and has that universally-loved taste of simple Italian cooking.
Prep Time
15 mins
Cook Time
15
Ingredients
• 6-8 medium size bell peppers mixed colors
• Contadina Olive Oil
• 1 medium onion, diced
• 3 garlic cloves, diced.
• 1 medium zucchini, small cubes
• 2 cups brown mushrooms, cubed
• ½ can Contadina diced tomatoes with Italian herbs, (200g).
• 1 cup cooked chickpeas
• Salt & pepper to taste
• 1 tsp sweet paprika
• ½ bottle Contadina Formaggio pasta sauce
• Mozzarella cheese, as much as you want
• Contadina pesto sauce
Instructions
1. Preheat your oven to 200 C.
2. Cut the top of the peppers. Scrape the seeds and membrane.
3. Put pepper in a baking dish then drizzle with olive oil. Prebake for 10-15 minutes while you prep the rest.
4. Sauté onions and garlic until translucent. Add zucchini and stir for 2 minutes then add mushrooms.
5. Add tomatoes and chickpeas then season with salt, pepper and paprika.
6. Fill each pepper with mushroom and chickpea mixture. Top with mozzarella cheese and pesto.
7. Place baking dish on the middle rack of your oven and bake for 10 minutes.
Comment below how you currently eat and how you’re trying to evolve towards a better balanced diet.
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Video collab with @studiocantero and @jaigdeguzman!
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My name is Bianca. I love writing, photography, magic hour, travel, home design, yoga, playing in the kitchen and in front of the camera, listening, telling stories and living mindfully.
I hope this channel encourages you to love life and live it fully.
Sometime ago, I juggled life as a Digital Filmmaking scholar at De La Salle – College of St. Benilde while pursuing a career in acting. Years after, I attended the Center for Culinary Arts, Manila, gained a certification in Fitness Nutrition and opened a fitness-oriented organic restaurant called Runner’s Kitchen. I co-own Beyond yoga studio in Rockwell.
Though my love affair with being in front of the camera forever remains, I dream of producing digital content that makes this world a better place and finding solutions to lessen the garbage we create. In the works.
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