AppetizersSide Dishes

Completely Keto Roasted Red Peppers

In a small, sunlit kitchen in the heart of Tuscany, where traditions meld with the rhythms of the earth, there lived a chef named Sofia. Sofia, with a heart as warm as the Mediterranean sun and a passion for the ketogenic lifestyle, sought to create dishes that echoed the simplicity and richness of Italian cuisine. Inspired by the vibrant hues of the local market’s red peppers, Sofia decided to transform these jewels of the garden into a dish that would celebrate their natural sweetness and smoky depth. Thus, Completely Keto Roasted Red Peppers came to life.

With meticulous care, Sofia bathed the peppers in a mixture of olive oil and apple cider vinegar, sprinkling them with Pink Himalayan Salt to enhance their flavor. She tucked slivers of fresh garlic among the peppers, infusing them with a gentle, aromatic warmth. Roasted to perfection, the peppers emerged from the oven tender and bursting with flavor, their skins blistered and ready to peel back and reveal the succulent flesh within.

Sofia’s Completely Keto Roasted Red Peppers became a testament to her belief that the most humble ingredients, when prepared with intention and care, could become a dish that nourished the soul and delighted the palate. Shared at gatherings with friends and family, the roasted peppers were more than just a side; they were a celebration of the bounty of the land and the joy of sharing simple, healthful food with loved ones.

Harlan Kilstein’s Completely Keto Roasted Red Peppers

Course: Appetizer
Cuisine: American
Servings: 8
Calories: 43 kcal



  1. Turn broiler on low and place red peppers on a large metal tray
  2. Put in broiler for 2-3 minutes on each side as you finish all 3 sides of pepper
  3. Remove from broiler and let cool 5 minutes
  4. Using caution peel the skin off of the flesh of the pepper and remove stem and some seeds
  5. Using a cutting board slice peppers into 1 inch long slices
  6. Preheat oven to 250
  7. Line parchment paper on large metal tray about 12 x 18 inches
  8. Place sliced peppers on the tray and set aside
  9. Mix together the sliced garlic, vinegar, olive oil and salt
  10. Drizzle evenly over peppers
  11. Put tray in center of oven for 20 minutes and turn over and again for another 20 minutes
  12. Continue to watch until begins to dry
  13. Serve as appetizer or side dish

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