On a sun-soaked afternoon in a quaint Italian village, I happened upon a vibrant local market, where the colors were as rich as the flavors. It was there, among the stalls adorned with ripe tomatoes and aromatic basil, that the idea for Completely Keto Italian Bell Peppers took root.
Armed with a basket full of the freshest produce, I returned home, the essence of the Mediterranean still lingering in my thoughts. In my kitchen, the bell peppers, like colorful vessels, were drizzled with extra virgin olive oil and lovingly filled with a mixture of tomatoes, garlic, and fresh basil, each ingredient singing with the promise of the Italian countryside.
As they roasted, the peppers released an aroma that spoke of rustic kitchens and sun-drenched afternoons. A final sprinkle of Pink Himalayan Salt and black pepper sealed the dish with a kiss of simplicity and flavor.
The Completely Keto Italian Bell Peppers were not just a meal, but a vivid reminder of that bustling market day, a celebration of nature’s palette, and a tribute to the timeless charm of Italian cooking.
Completely Keto Italian Bell Peppers (SK)
- 12 bell peppers assorted colors, halved and seeded
- 2 Tbsp Extra virgin olive oil
- 4 Tbsp fresh basil
- 6 garlic cloves chopped
- 8 tomatoes halved
- Pink Himalayan Salt
- black pepper
Preheat the broiler of the oven. Put the bell peppers open side down on the cookie sheet and broil for 10 minutes.
Add the tomatoes to the cookie sheet also and broil for 5 minutes.
Put the peppers into a plastic bag for 10 minutes.
Remove the skins from pepper and slice into strips. Remove skin from tomatoes and chop roughly.
Heat up the oil in a large pan and sauté the garlic for 4 minutes.
Add the tomatoes and bell peppers into the pan and cook for another 5 minutes. Mix in the fresh basil and season with salt and pepper.