Keto Zucchini Pasta with Ricotta Stuffed Bell Peppers

Why this?
This recipe is a delicious and satisfying Keto-friendly dinner option that combines the freshness of zucchinis with the creamy richness of ricotta cheese, all served alongside flavorful stuffed bell peppers. The use of zucchini noodles keeps the dish low in carbs while providing a pasta-like experience for those following a Keto diet. The dish is vegetarian, making it suitable for vegetarians looking for a balanced and nutritious meal.

Ingredients:

Preparation Steps:

• Preheat the oven to 375°F (190°C).
• Cut the zucchinis into noodles using a spiralizer or vegetable peeler.
• Cut the tops off the bell peppers and remove the seeds and membranes.
• In a bowl, mix the ricotta cheese, garlic, basil, red pepper flakes, salt, and pepper.
• Stuff the bell peppers with the ricotta mixture and place them in a baking dish.
• Bake the stuffed bell peppers in the preheated oven for 25-30 minutes until the peppers are tender.
• Meanwhile, heat olive oil in a pan over medium heat. Add the zucchini noodles and cook for 2-3 minutes until slightly softened.
• Add the grated parmesan cheese to the zucchini noodles and toss to combine.
• Serve the zucchini pasta alongside the ricotta stuffed bell peppers.
• Enjoy your Keto Zucchini Pasta with Ricotta Stuffed Bell Peppers!

Cooking Time: 35 minutes

Diet Types: Vegetarian, Keto

Serving Size: 1 stuffed bell pepper and 1 cup zucchini pasta

Servings: 2

Nutritional Facts: