Recipes

Low Carb Roasted Bell Peppers with Walnut-Parsley Relish Recipe

Print Pinterest
Atkins Low Carb Roasted Bell Peppers with Walnut-Parsley Relish
4.3g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
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.
1.4g

Protein

9.9g

Fat

1.2g

Fiber

114.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

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

DIRECTIONS

  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