Sorry, you need to enable JavaScript to visit this website.
Back to recipes

Stuffed Pepper with Tofu

Download Recipe Card
  • 2.4:1 Ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 10-15 minutes
  • COOK TIME: 30 minutes

This ketogenic diet recipe provides approximately:

337 kcal

Step 1

Preheat oven to 190°C/fan 170°C/gas mark 5.

Step 2

Brush the outside of the pepper with half of the oil and place on a baking tray (cut side down). Roast for 10-15 minutes.

Step 3

Whilst the pepper is roasting, add remaining oil to a frying pan and stir fry the cauliflower for 2 minutes until golden.

Step 4

Add tofu to the pan and stir fry for a further 1 minute.

Step 5

Add K.Quik® and water to the pan and stir in the pesto. Simmer for 5 minutes until starting to reduce.

Step 6

Check the pepper has softened slightly, remove from oven and fill with cauliflower and tofu mixture.

Step 7

Top with grated cheese and return to oven for a further 10 minutes until cheese has melted and started to brown.

Step 8

Allow to cool for a moment and serve.

Top Tip

For a different flavour try red pesto, however remember to allow for any additional carbohydrate this may provide.

For a softer pepper roast on both sides.


Serving Suggestion


Serve with cauliflower ‘rice’

K.Quik® is a food for special medical purposes and must be used under medical supervision. These recipes have been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • 55g Green pepper, halved
  • 10g Olive oil
  • 35g Cauliflower, grated
  • 50g Tofu, diced into small cubes e.g. Cauldron
  • 13g Cheddar cheese, grated
  • 50g K.Quik®
  • 25g Water
  • 10g Green pesto