Roasted Bell Peppers with Apples
Bell peppers and apples provide fiber and plant antioxidants, while olive oil adds unsaturated fats. Roasting softens the apple wedges and brings out the sweetness of the peppers and spices.
Remove the seeds and cut the bell pepper (600 g) into large pieces; mince the garlic (10 g). Toss them with table salt (3.5 g), black pepper (0.2 g), khmeli-suneli (1 g), and smoked paprika (1 g, optional).
Spread the vegetables in a baking dish and roast at 200 °C for 15 minutes. Core the apples (350 g), cut them into large wedges, add them to the peppers, and roast for about 10 more minutes, until the apples are soft and the peppers have browned lightly.
Add the apple cider vinegar (20 g) and olive oil (100 g), then toss gently. Cool completely before serving.
Divided into 10 portions, each contains about 35 g of apple. For strict keto, count the apple carbohydrates toward your daily limit.
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