Want an easy delicious peanut butter dessert? Than this might be the right fit for you! It’s super easy to prepare, there’s no cooking involved and you will only need 5 ingredients that you probably already have laying around in your pantry.
Don’t like peanuts? You can replace the peanut butter with any other nut butter you prefer.
Instead of stuffing the bellpeppers with just the seasoned ground beef, like I did before, I actually cooked the ground beef with tomatosauce first and then stuffed the bellpepers. Then I added a layer of cream cheese and added some mozarella cheese on top (just like I do with the keto lasagna) which makes them nice and moist. Absolutely delish!
Cut the bell peppers in half and take out the seeds.
Prepare the ground beef: in a large pot, melt the butter on medium heat and sauté the onion and garlic. When the onion starts to glaze, add the ground beef. Break up the meat as is cooks, and add the tomato sauce, salt and pepper and Italian seasoning.
When the meat is ready, preheat the oven to 400 F and line out a baking sheet with parchment paper or silicone baking sheet.
Stuff the bell pepper with the meat and top them off with the cream cheese. Sprinkle some mozzarella on top and bake them in the oven for around 20 minutes, until the tops start to brown.
Garnish with some fresh or dried parsley.
RECOMMENDED COOKING TOOLS
Silicone baking sheets
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Endive is a typical vegetable from Belgium that is not very well known abroad. It’s a leafy vegetable that is high in folate, vitamin A and K, and is high in fiber. It tastes a bit bitter, but when you cook it in a recipe like this one, it’s delicious!
In the traditional recipe, béchamel sauce is used, but I replaced it with a cauliflower sauce that tastes just as good, if not better!
INGREDIENTS (6 endives)
1 tbs butter
2 cup of water
salt, pepper and nutmeg to taste
For the cauliflower sauce
2 cloves of garlic
1 tbs of butter
Half a cauliflower head, cut in florets
1 cup bone broth/ beef stock
Salt, pepper and nutmeg to taste
Start by preparing the endives. Remove the outer leaves and cut off the bottom and cut out the hearts.
In a pan, melt 1 tbs of butter on medium heat. Add the endives to the pan, season with salt, pepper and nutmeg. Fry both sides for 2 minutes and add the water.
Lower the heat and let the endives cook for 40-45 minutes until they are done.
Prepare the sauce: in a medium sized pot, melt 1 tbs of butter on medium heat, add the cut onion and minced garlic. When the onion starts to glaze, add the cauliflower florets and the bone broth. Add salt, pepper and nutmeg to taste. Lower the heat and let simmer until the cauliflower is soft.
When the cauliflower is soft, add some juice from the pan with the endives (about 4 tbs) and mix everything together with a blender until you have a creamy consistency. Add the grated cheese and mix. Set aside.
Preheat the oven at 400 F.
When the endives are done (they are done when you can poke trough them with a fork), roll them up in a slice of ham and place them in a baking dish. Cover them with the cauliflower sauce.
Sprinkle some cheese on top and bake in the oven for 25 minutes. To get a crust on the top, use the grill modus for 5 minutes.
Bring Greece onto your table with this easy and keto friendly tzatizki sauce! This recipe is so easy and fast to prepare, you’ll just need 7 ingredients, and you’ll have yourself a delicious and creamy tzatziki sauce!
I love to use this sauce as a dressing on my salad, but you can just spread in onto a bagel or bread, put some smoked salmon and salad on top, and you have yourself a delicious meal!
This recipes takes about 10 minutes to prepare and there’s no cooking involved.
Nutrition per serving (about 1/4 cup):
Calories: 71 kcal | Carbohydrates: 3 g | Fiber: 0,2 g | Net Carbs: 2,8 g |Protein: 4 g | Fat: 5 g
2 cups full fat greek yoghurt
1/2 medium cucumber
2 Tbs extra virgin olive oil
2 Tbs fresh or dried dill
1 Tbs lime juice
1 medium garlic clove (pressed or minced)
1/2 tsp Himalayan pink salt
Start by grating the cucumber onto a cheese cloth.
Squeeze out all the water from the cucumber with the help of the cheese cloth.
Add the squeezed out cucumber to the greek yoghurt.
Add the olive oil, dill, lime juice, garlic and Himalayan salt.
Mix everything together until you get a smooth consistency.