Name: Red Pepper Verrines with Blue Cheese and Pesto
Cook time: 35 min
Total time: 35 min
Yield: 1 dish
Ingredients: Bell pepper; Blue cheese; Cream 30%; Basil; Olive oil; Pine nuts

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Oven, Blender

571

Digestion time: 4 hour

For the pesto, blend the basil leaves (40 g) with the olive oil (30 g) and pine nuts (30 g) until thick and vivid green. For the pepper layer, roast the bell peppers (300 g) at 200C for 10-15 minutes, cool them slightly, peel off the skin, and blend into a smooth puree.

For the cheese layer, heat the cream (50 g) until almost simmering, add the blue cheese (70 g), and stir until fully melted. Layer the pepper puree, cheese cream, and pesto in small glasses or molds, then serve chilled or slightly warm.

(6)

:
:
:
:
:
:

Published: 18.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

Any remaining questions? Ask chatGPT.:

If you have any questions about the recipe "Red Pepper Verrines with Blue Cheese and Pesto", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!

Ask a question

Looking for a source of nutrients? Check out iHerb:

Vitamin C: Solaray, Enhanced Absorption, Liposomal Vitamin C, 100 VegCaps

Buy

≈ $30.36

Promo codes for iHerb (5)

20% off for NEW Customers (Excluding UK, Europe, selected CIS countries)

Cannot be combined with other offers. Excluding UK, Europe, selected CIS countries

15% off for NEW Customers (CIS & Central Asia)

Valid for: Kazakhstan, Moldova, Armenia, Georgia, Uzbekistan, and Kyrgyzstan.

25% Off New Customer Offer

(*Exclusion: South Korea. Offers cannot be combined)

15% off for NEW Customers for Europe

10% OFF from 60$

List of videos from YouTube about the keto version of the recipe "Red Pepper Verrines with Blue Cheese and Pesto":

Leave your review about the recipe. "Red Pepper Verrines with Blue Cheese and Pesto", if you have cooked according to it:

Add a review

Include ingredient	Ingredient	Qty, g
Include ingredient: Bell pepper	Bell pepper	Ingredient quantity for Bell pepper in g
Include ingredient: Blue cheese	Blue cheese	Ingredient quantity for Blue cheese in g
Include ingredient: Cream 30%	Cream 30%	Ingredient quantity for Cream 30% in ml
Include ingredient: Basil	Basil	Ingredient quantity for Basil in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Pine nuts	Pine nuts	Ingredient quantity for Pine nuts in g
For the pesto
For the pepper layer
For the cheese layer

	Product release:	520
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

35
	Blend with a blender	3
	Bake in the oven	15
	Cool down	10
	Heat on the stove	5
	Mix	2

Proteins	4.7
Digestible proteins	3.4
Fats	17.2
Plaid	1.4
Net carbohydrates	3.5
Fructose	0.3
Calories	189 kcal
Indexes
Glycemic index	23.9
Glycemic load	1.6
Insulin index, II	15.5
Disease inflammatory index, DII	-0.46
Antioxidant, ORAC	901

Weight loss	Detention	Set
19%	14%	12%
972	1350	1620

Nutrient	% of RDA
U	????31
C	8410089301154
K	33444471338
A	263330581616
B6	1616113471
E	1616163421
B2	1113102451
B9	1010720104
B5	7761131
B3	7861451
B1	5651131

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

Nutrient	% of RDA
Fructose	??????
Manganese	303834463014
Silicon	15151530?9
Iron	1153962
Phosphorus	1111111684
Zinc	91292022
Sodium	8881574
Magnesium	7982254
Lutein	77711?2
Probiotics	77713?1
Potassium	687954
Calcium	666665
Boron	5559?1
Fibers	5767?4

Nutrient	% of RDA
Palmitic acid (Saturated)	34343452?67
Oleic acid (Omega-9)	15191727?21
Linoleic acid (Omega-6)	13191732?37
Cholesterol	99937?18

Nutrient	% of RDA
Tryptophan	1521215282
Methionine	811112386
Leucine	811112373
Phenylalanine	7101021134
Lysine	6991942

Red Pepper Verrines with Blue Cheese and Pesto

We recommend reading