I Can Keto That

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These Oogie Boogie Stuffed Peppers are SCARY good! 🎃 Packed with spooky, cheesy goodness and made with Palmini pasta at just 4g carbs and 20 calories per serving! Who says Halloween comfort food can’t be low carb? SAVE this recipe for a frightfully delicious Halloween dinner! 💚 For the Oogie Boogie Peppers: 2 large green bell peppers 1 tbsp avocado oil for brushing Salt to taste Optional: black olive slices or nori strips for eyes & mouth after baking For the Creamy Chicken Pesto Filling: 1 pack Palmini Angel Hair, rinsed & soaked 10 min in warm salted water, then drained 1 1/2 cups shredded cooked chicken breast ½ cup blended cottage cheese (Good Culture or clean brand) 1/2 cup clean pesto (no sugar added) 2 tbsp grated Parmesan cheese 1 tsp garlic powder ½ tsp salt ¼ tsp black pepper Carve the Peppers: Slice off the stem end (flat side) of each pepper to create a base for filling. Keep the rounded butt end fully intact this will be the top of Oogie Boogie’s head when baked. Carefully carve fun Oogie Boogie-style faces (triangular eyes, stitched smile) into the sides. Set aside. Make the Filling: Heat avocado oil or butter in a skillet. Add Palmini Angel Hair and warm for 2–3 minutes. In a blender, combine cottage cheese, pesto, garlic powder, salt, and pepper. Blend until creamy. Add sauce to the skillet with shredded chicken and Palmini. Toss until creamy and warm. Stir in Parmesan cheese until sauce thickens slightly. Stuff the Peppers: Spoon creamy chicken pesto pasta into each carved pepper. Place peppers upside down on a parchment-lined baking dish (so the stem side is down and the rounded butt side is up like Oogie Boogie’s head). Lightly brush the outside with avocado oil and sprinkle with a little salt. Bake: Bake at 375°F for 25–30 minutes, until the peppers are tender but still hold shape. Let cool a few minutes before serving their Oogie faces will look adorable and slightly sunken, just like the real thing! Decorate & Serve: Add small olive pieces or nori strips into the carved eyes and mouth for definition if desired. @PalminiOfficial #palmini

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You’re going to want to save this fall dinner idea! This cozy low carb chili stuffed inside a mini pumpkin uses Palmini rice with just 4 carbs and 20 calories per serving, so you get all the comfort food flavor without the carb overload. Save this recipe for your next cozy fall night and send it to someone who loves a good healthy comfort food swap! Recipe 🎃 •1/2 lb ground beef •1/2 lb Italian sausage •1/2 onion, diced •2 cloves garlic, minced •1/2 of a jalepeno minced • 1 8oz package baby bella mushrooms •1 bell pepper, diced •1 can pumpkin purée (unsweetened) •1 can diced tomatoes •1 can fire roasted tomatoes •1 tsp cumin •1 tsp smoked paprika •1 tsp garlic powder •1 tsp onion powder •Salt and pepper to taste •1 pack Palmini rice •1 sugar pumpkin •Olive oil or avocado oil for cooking •Toppings: sour cream, shredded cheese, avocado, green onions, cilantro(optional) 🎃Preheat oven to 400 Cut the top off the pumpkin and scoop out the inside. Drizzle the inside with olive oil and season with salt. Put on a sheet pan and place in the oven for 30 min until inside is soft when pierced with a fork and golden. While that cooks to a pot over medium heat add ground beef and sausage. Once the meat is browned, add onion, bell pepper, mushrooms, jalapeño and garlic. Sauté until softened, about 5 minutes. Add the pumpkin purée & diced tomatoes to the pot. prepare the Palmini rice according to the package instructions. Drain and rinse the Palmini rice well to remove any excess liquid, Stir everything together and bring the mixture to a simmer. Lower the heat and let the chili cook for 10 minutes, stirring occasionally. Once the chili has thickened, taste and adjust seasonings as needed. When pumpkin is done remove from oven and Serve the chili in the cooked pumpkin. Top with your choice of toppings like sour cream, shredded cheese, avocado, or green onions. Enjoy! @PalminiOfficial #palmini

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You’d never guess this pumpkin sage pasta has only 4 carbs and 20 calorie. I used Palmini lasagna noodles cut into little pumpkins. It’s rich, creamy and fall in a bowl. Save this for your next cozy fall dinner and follow for more recipes that help you glow from within. @PalminiOfficial #palmini