Stuffed Pepper with Tofu

  • Preparation time: 10-15 minutes
  • Cooking time: 30 minutes
  • Recipe makes 1 portion
  • 2.8:1 ratio
MKD Recipe

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 40g
Protein 11g
Carbohydrate 3.5g
Energy (calories) 418kcal
Ingredients Quantity
Green pepper, halved 55g
Olive oil 10g
Cauliflower, grated 35g
Tofu, diced into small cubes e.g. Cauldron 50g
Cheddar cheese, grated 13g
carbzero 100g
Low fat green pesto 10g

Recipe Demonstration


  1. Preheat oven to 190°C/fan 170°C/gas mark 5.
  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.
  3. 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 minute.
  4. When pepper has softened slightly, remove from oven and fill with cauliflower and
    tofu mixture.
  5. Top with grated cheese and return to oven for a further 10 minutes until cheese has
    melted and started to brown.
  6. To make the sauce, add carbzero to a saucepan and stir in the pesto. Simmer for 5 minutes until starting to reduce and thicken.
  7. Serve sauce with the tofu stuffed pepper.


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’ (see recipe card)

To download the stuffed pepper with tofu recipe card click here

Recipe demonstration


carbzero is a food for special medical purposes and must be used under medical supervision

Always check with your dietitian what is suitable for you.