Keto Matbucha

Dive into the vibrant flavors of Keto Matbucha, a low-carb spin on the classic North African tomato and pepper stew. Slow-simmered to perfection, this dish brings together tender red bell peppers, juicy tomatoes, and a hint of heat from jalapeño, all enhanced by aromatic spices like cumin and paprika. Sweetened naturally with erythritol, it delivers a perfectly balanced, keto-friendly profile without sacrificing its rich, smoky depth. Perfect as a side dish, dip, or condiment, Keto Matbucha adds a burst of flavor to any meal while staying true to your low-carb lifestyle. Ready in just over 90 minutes, this one-pot wonder is as versatile as it is satisfying, making it a must-try for keto enthusiasts and Mediterranean cuisine lovers alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 2 large red bell peppers
• 5 medium tomatoes
• 4 large garlic cloves
• 1 medium jalapeño pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon erythritol

Directions

Step 1

Begin by washing and drying the red bell peppers and tomatoes. Keep them on a prepared cutting board.

Step 2

Core and deseed the red bell peppers, then chop them finely. Set aside.

Step 3

Score an 'X' on the bottom of each tomato. Boil a pot of water and place tomatoes in for about 30 seconds to 1 minute until the skin begins peeling. Remove, cool briefly, and peel off the skins.

Step 4

Chop the peeled tomatoes into small chunks and set aside.

Step 5

Peel the garlic cloves and mince them finely.

Step 6

Slice the jalapeño pepper in half, keeping the seeds if you prefer spiciness, and finely chop. Use caution while handling jalapeños.

Step 7

In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.

Step 8

Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.

Step 9

Stir in the chopped red bell peppers and cook for 5-7 minutes until they start to soften.

Step 10

Add the chopped tomatoes and jalapeño pepper to the saucepan. Increase the heat to medium-high and bring the mixture to a simmer.

Step 11

Reduce the heat to low and cover the pan. Let it cook gently for about 30 minutes, stirring occasionally.

Step 12

Uncover the pan, stir in the paprika, cumin, salt, black pepper, and erythritol. Adjust the salt and spices as needed for your taste.

Step 13

Let the matbucha simmer uncovered on low heat for another 30-45 minutes, stirring occasionally, until it becomes thickened and flavorful.

Step 14

Once the desired consistency is reached, remove from heat and allow it to cool slightly.

Step 15

Serve warm or at room temperature as a side dish, appetizer, or condiment.

Nutrition Facts

Serving size	(1090.5g)

Amount per serving	% Daily Value*
Calories	673.9

Total Fat 45.8g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 2407.9mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 30.2g
Protein 11.3g	0%

Vitamin D 0IU	0%
Calcium 156.6mg	0%
Iron 5.9mg	0%
Potassium 2415.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 6.1%

Carbs: 38.2%