Low Carb Roasted Bell Peppers with Walnut-Parsley Relish Recipe

Atkins Low Carb Roasted Bell Peppers with Walnut-Parsley Relish
Net Carbs
Prep Time: 10 Minutes
Cook Time: 80 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 3 pepper orange bell pepper
  • 3 Tbsp olive oil
  • 1 tsp fresh garlic
  • 0 1/4 tsp table salt
  • 0 1/4 tsp black pepper, ground
  • 1 oz walnuts
  • 2 Tbsp fresh shallots, chopped
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp cooking sherry
  • 1 Tbsp red wine vinegar
  • 3 drop liquid stevia sweetener


  1. Heat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.

Cooking Tip