Low Carb Roasted Bell Peppers with Walnut-Parsley Relish
4.3g
Net Carbs
1.4g
Protein
9.9g
Fat
1.2g
Fiber
114
Calories
Ingredients:
- 1/4 teaspoon table salt USDA
- 1 teaspoon fresh garlic FNDDS
- 1/4 teaspoon black pepper, ground USDA
- 2 tablespoons fresh parsley, chopped USDA
- 3 peppers orange bell pepper
- 3 tablespoons olive oil USDA
- 2 tablespoons fresh shallots, chopped USDA
- 1 ounce walnuts FNDDS
- 1 tablespoon cooking sherry Holland House
- 1 tablespoon red wine vinegar USDA
- 3 drops liquid stevia sweetener FNDDS
Directions:
- Heat oven to 350°F.
- In a 3-quart baking dish, toss quartered, seeded bell peppers with olive oil, minced or pressed garlic, salt, and pepper. Arrange in a single layer and roast, flipping and stirring every 30 minutes, until very tender, about 80 minutes.
- While the peppers roast, toast the walnuts. In a dry skillet over medium high heat, toast the walnuts watching constantly and stirring frequently until fragrant and starting to brown, about 3 minutes. Mince cooled walnuts with shallot and parsley until evenly cut and well combined. Place in a small bowl. Mix in cooking sherry, red wine vinegar, and stevia. Set aside.
- Remove roasted peppers to a serving dish. Scrape the oil from the baking dish into the small bowl with the walnut-parsley mixture. Mix until oil is well combined and drizzle evenly over the roasted peppers. One serving is two pieces of pepper with 4 teaspoons walnut-parsley relish.
