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. Recipe created by Tracey of The Naked Diabetic
If you don’t like raw peppers, have no fear. When you roast peppers they develop a sweetness that makes them an ideal addition to your next dinner. Our simple low carb roasted bell peppers recipe is diabetic-friendly but makes you feel like you are cheating. That’s how good they taste!
When it comes to diabetic-friendly cooking, the more cook, the easier it becomes. It helps to have a diabetic-friendly pantry. Having the right ingredients on hand, means, you can make a wide variety of recipes with ease. Before you know it, you’ll be so good at making diabetic-friendly meals, and diabetic-friendly desserts people will think you ordered out.
Peppers are a great vegetable to use in your diabetic-friendly cooking. They are low calorie and low carb and can be eaten raw or cooked. We love peppers when they are oven-roasted. The baking process, releases the natural sweetness of the pepper, making them deliciously tender and full of flavour. Check out our Low carb Roasted Stuffed peppers recipe. It is full of flavour and perfect for any night of the week.
Special Equipment
Ingredients List
- 4 bell peppers (mixed colours)
- Walden Farms Balsamic Vinaigrette Dressing
- Olive Oil
- One medium to large-sized yellow onion
- Feta Cheese
- Garlic
Choosing the best Bell Peppers
For this recipe, the finished dish will look more attractive if you mix different coloured peppers. However, if you prefer one particular colour, then stick to what you like. As long as you have four peppers, colour doesn’t matter.
When buying your bell peppers, look for a rich deep colour. No matter which peppers (red, green, orange etc…) the colour should be deep and rich-looking.
Look for smooth shiny skin. Avoid peppers that have blemishes and soft spots. The skin should not be wrinkly or dull. Good peppers should feel firm when you pick them up.
Peppers that feel heavy for their size, are a sign that they are not dehydrated. Compare with other peppers and choose the heavier ones.
It doesn’t matter whether the peppers have three or four bumps on the bottom. It matters when making stuffed peppers, as the four bumps make them stand well, but in this recipe, the peppers will be cut, so it is irrelevant.
How to make Low Carb Roasted Bell Peppers
Wash the peppers and slice off the top. Discard the stem and seeds.
On a cutting board, cut all of the peppers, including the tops, into bite-sized pieces.
You can cut strips if you would rather, it’s up to you.
Peel and slice the onions into wedges similar in size to the pepper pieces.
Place all cut pepper pieces and the onion wedges into a large Ziploc bag.
Mix the balsamic vinaigrette, olive oil and garlic in a small bowl.
Add the mixture to the peppers in the Ziploc bag.
Seal and then shake the bag and make sure the peppers are covered with the marinade. Marinade for 1 to 2 hours, turning every 1/2 hour to redistribute the marinade.
Line a sheet pan with foil and spray a generous amount of non-stick cooking spray onto the surface. Using foil makes for an easy clean-up, but it isn’t required (Optional). If you choose not to use foil and your sheet pan is not a non-stick version, add some cooking spray (a generous amount) to keep the peppers from sticking to the pan.
Pour the peppers and onions onto the sheet pan. Spread them out so that they are even on the pan. Pour any leftover marinade over the pepper mixture.
Bake/Roast in the oven for 25 minutes, in a 400-degree F oven (200 degrees C). Stir occasionally during the baking time.
Remove the pepper mixture from the oven, stir and sprinkle the crumbled feta over the peppers. Return the pan to the oven and continue roasting for another 20 minutes.
Remove from the oven and serve while hot.
The Recipe for Low Carb Roasted Bell Peppers
Diabetic-Friendly Low Carb Roasted Bell Peppers Recipe
Equipment
Ingredients
- 4 bell peppers
- 1 medium yellow onion
- 2/3 cup Walden Farms Balsamic Vinaigrette
- 2 tbsp olive oil
- 1 tsp minced garlic
- 1/2 cup crumbled or cubed feta cheese
Instructions
- Preheat oven to 400°F (200°C) (after marinating and ready to roast)
- Wash peppers and slice off the tops. Remove and discard seeds.
- Slice the peppers into chunks or slices (either is fine)
- Peel and slice the onion into wedges.
- Place pepper pieces and onion wedges into a large ziploc bag.
- In a small bowl, whisk the balsamic dressing, olive oil, and minced garlic.
- Pour over the peppers and onions and seal the bag.
- Turn the ziploc bag, making sure that all of the vegetables are covered with the marinade.
- Refrigerate for 1 to 2 hours, turning frequently, for even marinating.
- Line a large sheet pan with aluminum foil.
- Spray a generous amount of non-stick cooking spray over the foil.
- Pour the pepper and onion mixture (including the marinade) over the surface of the pan.
- Spread the vegetables out evenly so that they are in one layer.
- Roast on the middle rack of the oven for 25 minutes.
- Remove the pan from the oven and stir the vegetables.
- Sprinkle the crumbled feta cheese over the mixture and return to the oven.
- Bake for another 20 minutes
- Remove from the oven and serve.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.