Artichoke heart and red pepper bites (recipe)
Artichoke heart and red pepper bites (recipe) | |
---|---|
Name | Artichoke heart and red pepper bites |
Ingredients | Bell peppers • Onion • Garlic • Eggs • Cheddar cheese • Fresh parsley • Fresh ground black pepper |
Cooktime (in hours) | 0.583333333 |
Preptime (in hours) | 0.166666667 |
Totaltime (in hours) | 0.75 |
Keto friendliness | Keto friendly |
Calories | 27.4 |
Fat | 1.6 |
Protein | 1.7 |
Carbohydrate | 1.6 |
Fiber | 0.3 |
Net carbohydrates | 1.3 |
Sugar | 0.2 |
Saturated fat | 0.9 |
Cholesterol (mg) | 18.1 |
Sodium | 34.7 |
Yield | 60 bites |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Artichoke heart and red pepper bites (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Preheat the oven to 350 degrees and grease an 8 inch baking dish.
- Drain the artichoke hearts, reserving 2 tablespoons of the oil.
- Drain the roasted peppers and discard the liquid.
- Finely chop the artichoke hearts and peppers and set aside.
- Heat a large skillet over medium heat.
- Add the reserved oil, onion, and garlic.
- Cook for five minutes, or until soft and translucent.
- Remove from the heat and cool slightly.
- Beat the eggs in a large bowl until thick and lemon colored.
- Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
- Pour into the prepared pan.
- Bakefor 30 minutes, or until pale golden brown.
- Cool for 15 minutes, then cut into one inch squares.
- Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
- Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.
Food tags
Vegetable, Kosher, Potluck,, Oven, Easy
Artichoke heart and red pepper bites (recipe) details
Time:
Prep Time in Hours and Mins:45M
"
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Contributors: Prab R. Tumpati, MD