Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Ingredients:

  • Fresh  torn basil (for garnishing)
  • Parmesan cheese 1/4 cup
  • Marinara sauce 1.5 cups
  • Mini peppers 12 to 15
  • Pesto 1 1/2 tbsp.
  • Goat cheese and cream cheese 4 oz.
  • Chopped kale 1 cup
  • Mushrooms 5 button
  • Garlic 2 cloves
  • Olive oil 1 tbsp.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Instructions:

  1. Transfer the olive oil to the skillet and place the skillet in the normal heat.
  2. Heat the oil for almost 1 minute and add the garlic to it.
  3. Cook the garlic for almost 3 minutes.
  4. Remove the garlic from the skillet and leave it aside for almost just a few minutes to chill.
  5. Transfer the pepper to the oil and fold it with the goat cheese.
  6. Place the chopped yolk in the bowl.
  7. Then, combine the lemon juice and Dijon mustard with the avocado and Greek yogurt.
  8. As well as place the spices and sauces in the bowl.
  9. Mix them properly and make a perfect mixture.
  10. Now, this kale and cheese stuffed peppers is ready to serve.
  11. Enjoy it.
  12. Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
  13. Notes:
  14. You can add any flavor to your recipe, and you can also add your favorite flavor to it, but I recommend you use the kale and cheese stuffed peppers.
  15. Frequently asked questions:
  16. How much to use kale and cheese stuffed peppers in a day?
  17. A maximum of 1 to 2 keto kale and cheese stuffed peppers can be used in a day.
  18. Can I mix this recipe in water?
  19. I do not recommend that you mix this in the water it is up to you.
  20. Why it is best for diet people?
  21. Because it is low-carb, and it has good fats and healthy protein.
  22. Storage information:
  23. Store your kale and cheese stuffed pepper for almost 3 days in your refrigerator after covering them with the wrap.
  24. If you want to freeze it, arrange it in a single layer on a tray until frozen solid, then transfer it to a freezer bag. They will keep safe and good for almost 2 months.
  25. Reheat this recipe in the oven for almost 2 minutes.
  26. Nutritional facts:
  27. Calories: 84.67 kcal
  28. Total fat: 5.51 g
  29. Cholesterol: 72.2 mg
  30. Sodium: 195.61 mg
  31. Potassium: 238.11 mg
  32. Total carbohydrates: 1.79 g
  33. Fiber: 0.74 g
  34. Sugar: 0.83 g