I’ve made the executive decision not to mention that it is week two of 2018.
Because it’s not necessary. No one needs to be reminded that we are barely done with winter, or that your new year’s resolution “bail window” has closed.
The new year’s resolution “bail window” is known as the period of time in which it is acceptable to give up on whatever resolutions you had made. That bail window exists between 1:00 am Jan 1st through 11:59 pm Jan 2nd. After that, you’re screwed.
I don’t make the rules. I also didn’t make a resolution this year so I’m off the hook on a technicality. 2018 isn’t looking so bad, eh?
New Year, Same Pasta Probs.
Are you all aware of the current gluten free, low carb pasta shell situation? The situation is that they don’t exist. You heard me. An iPhone can make your face a 3D talking emoji unicorn but I can’t find a damn non-pasta pasta shell in which to make stuffed shells. A dish I loved and quite frankly miss a lot.
I don’t pretend to understand the world, I just live in it.
Apparently, the low carb/gluten free conglomerates who try to shove keto cookies down my throat every five seconds via Facebook ads can’t be bothered with meeting a basic yet crucial need for a stuffable shell. As if we only want sweets? I want savories, too.
Sorry. WE want savories.
SO I figured it out. That’s right. I cracked the code of stuffed shells and no it’s not pasta BUT it’s also not difficult and you don’t have to buy 17 gluten-free flours and bake for hours…
Creamy Kale & Pesto Stuffed Pepper Shells
PIN IT
AS you can clearly see, this is not a pasta shell BUT as sure as the sky is blue, this is tasty. You won’t even miss the pasta.
Trust me. I’ll walk you through it.
BEGIN with the bounty that mother nature so graciously provides, low carb of course, because mother nature actually decided to go keto for 2018.
A lot of people didn’t know. She’s private like that.
SPEAKING OF PRIVATES…
It’s not my fault that they look like that.
Once you stuff them it’s TOTALLY fine, but the key is to leave most of the pepper in tact.
Remove a bit of the front and the green stem to really simulate a, ehem, shell.
I didn’t use goat cheese in the title (well, I am debating it) because people have something against goat’s cheese.
I personally love it but if you are not the goat-getting type, sub cream cheese.
I’m not your mom and I am not going to hold your hand.
Just do what feels right.
So you stuff the pepper with this goat cheese, sautéed kale and mushroom mixture.
Then you oil up a good pan and you cook these tiny gifts from God in some really good low carb pasta sauce.
And after you cook them a bit, you sprinkle them with some parm and you broil them.
AND that’s it. That’s the recipe in a (pepper) shell. I ate every last bite of this and I wanted to lick the cast iron…if that tells you anything.

Creamy Kale & Pesto Stuffed Peppers
Stuff it, carbs! Veggie Shells are where it's at!
Ingredients
- 1 tbsp Olive Oil
- 2 cloves Garlic, minced
- 5 Button Mushrooms, diced
- 1 cup Kale, chopped and stems removed
- 4 oz Goat Cheese or Cream Cheese (full fat or light depending on your diet)
- 1 1/2 tbsp Pesto
- 12 Mini Peppers
- 1.5 cups Marinara Sauce (no added sugar)
- 1/4 cup Parmesan Cheese
- Fresh torn Basil to garnish
Instructions
- Heat oil a large skillet over medium heat. Add garlic, mushrooms and kale and saute until the garlic is fragrant and kale begins to soften. Remove from heat.
- Slice the peppers laterally, keeping most of the pepper in tact. Remove the stems.
- Fold the goat cheese and pesto into the kale and mushroom mixture.
- Spoon the filling into each pepper.
- Coat the skillet with non stick spray and add the pasta sauce.
- Arrange the stuffed peppers in the sauce, cover with lid and simmer over medium heat for 10-15 minutes.
- Once the peppers are soft, sprinkle with parmesan cheese and broil for 1-2 minutes or until the cheese is bubbling.
- Garnish with fresh basil.
Notes
Weight Watchers Smart Points: 10 pts
Weight Watchers Points Plus: 7 pts
Nutrition Information
Amount Per Serving Calories 284Total Fat 18gCarbohydrates 16gFiber 3gProtein 14g
Sorry I’ve been gone for a full week guys (Emily and Paul) but I’m back now! My eye is still broken but I’m just going full pirate until it heals.
Toodles till next week,
I am so glad you’re back! And for those of you who don’t get to see this lovely beauty on the regs her eye is not that bad. Liz aka inspector gorgeous is lookin as good as usual. 🙂
Anyway, this looks yummy! My mom used to make stuffed shells for special occasions. The noodles and ricotta were to pricey to make more often. This looks healthier and more economical, maybe….goat cheese=$$. Love the post even with the genitalia jokes. It made me lol per usual.
Thanks Emily! I like your mom’s style!!!
And how could I possibly resist a dirty joke?!?
These look phenomenal!!
Thank you! I am a sucker for anything stuffed in a pepper 🙂
I have to admit, this looks like a good substitution for pasta! – coming from a pasta lover
Thanks Jez!!! If I can get you (a pasta lover) on board we can get anyone!
Oh yum! So beautiful and different than any stuffed pepper I’ve had before. Definitely need to try these out!
Thanks Karly! Please do and let me know if you liked them or swapped anything! 🙂
Looks amazing!! Can’t wait to try it!
Thank you! Let me know how it turns out if you do!
I am eating the leftovers for lunch today 😀
You need your own cooking show. Even if it’s a YouTube thing, for no other reason than to have a pirate themed episode lol. You always make food look so good even when some of them fall under the “mild nudity” category – I’m look you you Mr. Pepper.
Ha! If I every start my own cooking show you will be my first guest. I can make healthy pizza and you can tell me if it tastes as good as it looks!
Also, yes. Those vegetables are very suggestive…-_-
Yes! I’m in. Food Network 2019, look out.