Smitten Kitchen Smoke-roasted Bell Peppers Stuffed With Garden Vegetables Recipes Recipe

Total time: 105 minutes

Keto Friendliness Gauge

Net Carbs are 11% of calories per serving, at 21g per serving. This food is keto-friendly.

How keto-friendly is Smitten Kitchen Smoke-roasted Bell Peppers Stuffed With Garden Vegetables Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Smitten Kitchen Smoke-roasted Bell Peppers Stuffed With Garden Vegetables Recipes Recipe

  • Net Carbs are 11% of calories per serving, at 21g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Smitten Kitchen Smoke-roasted Bell Peppers Stuffed With Garden Vegetables Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 8 servings   ( 235 g )
Amount Per Serving
Calories: 194
Total Fat: 9g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 13mg
Sodium: 244mg
Total Carbohydrates: 25g
Dietary Fiber: 4g
Sugar: 6g
Protein: 4g
Calcium: 72mg Iron: 1mg
Potassium: 585mg Vitamin A: 185mcg
Vitamin C: 110mg Vitamin D: 0mcg

Ingredients

  • 2 medium red bell peppers
  • 3 medium mixed bell peppers (orange, yellow, green)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, cut into 1/4-inch dice
  • 1 medium yellow squash, cut into 1/4-inch dice
  • 2 cups fresh or frozen corn kernels (from 3 to 4 ears of corn
  • for extra flavor, once you’ve cut the kernels off, use the dull side of your knife blade to scrape the remaining corn and juices, or “milk” from the cob)
  • 1 medium tomato, seeded and cut into 1/4-inch dice
  • 2 tablespoons chopped fresh herbs (such as parley, oregano, basil or a mix)
  • 1/4 cup plain dried breadcrumbs
  • oil
  • 2 tablespoons grates Parmesan cheese (optional)

Instructions

Visit Smitten Kitchen's website to view the recipe instructions. (Via Edamam)