Ingredients:

• 30ml heavy cream
• 35g Philadelphia Original Cream Cheese
• 17g butter
• 45g Mushrooms, sliced
• 30g sharp cheddar cheese, grated
• 115g red bell pepper, whole and hollowed
• 1/8 packet KetoVie Veggie Dip Mix

Method:

• Preheat oven to 440 F.
• Fry mushrooms in butter for 2-3 minutes.
• Turn heat down to a simmer and add the cream. Stir for a further 2 minutes, then add Veggie Dip Mix and stir.
• Microwave the pepper for 3 minutes.
• Pour the creamy mushrooms into the pepper, ensuring all cream is used. Top with the grated cheese and place in the oven for 15 minutes or until the pepper is cooked through.
• Cool for 5 minutes and serve.

Serves: 1 person

Nutritional Information:

• Ratio: 2:1
• Calories: 505
• Net Carbs: 9.87g

IMPORTANT: Consult a medical professional to ensure this recipe is appropriate for your prescribed medical nutrition therapy. Your health care provider may need to adjust the recipes for your child’s specific ratio and calorie requirements. 

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