This ketogenic diet recipe provides approximately:
Preheat oven to 190°C/fan 170°C/gas mark 5.
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.
Whilst the pepper is roasting, add remaining oil to a frying pan and stir fry the cauliflower for 2 minutes until golden.
Add tofu to the pan and stir fry for a further 1 minute.
Add K.Quik® and water to the pan and stir in the pesto. Simmer for 5 minutes until starting to reduce.
Check the pepper has softened slightly, remove from oven and fill with cauliflower and tofu mixture.
Top with grated cheese and return to oven for a further 10 minutes until cheese has melted and started to brown.
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
