Low Carb Matbucha

Dive into the bold, smoky flavors of this *Low Carb Matbucha*, a healthy twist on the classic Moroccan tomato and pepper salad! Packed with nutrient-rich roasted red bell peppers, blanched ripe tomatoes, and a kick of jalapeño, this slow-simmered dish is seasoned with earthy paprika and cumin for irresistible depth. A touch of your favorite low-carb sweetener balances the natural acidity, while a splash of fresh lemon juice brightens the flavors. Perfectly thick and chunky, this keto-friendly matbucha is a versatile addition to your meal prep—serve it warm as a side dish, scoop it over grilled proteins, or enjoy it cold with low-carb flatbread. Ready in just over 90 minutes, it’s a make-ahead marvel that gets even better as the flavors meld in the fridge.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 8

Ingredients

• 2 red bell peppers
• 6 large ripe tomatoes
• 3 tablespoons olive oil
• 4 large garlic cloves
• 1 medium jalapeño pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon sweetener of choice (such as erythritol)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Begin by preparing the vegetables. Roast the red bell peppers directly over a gas flame or under a broiler until the skin is blackened and charred. Place them in a paper bag to steam for 10 minutes, then peel off the skin, remove the seeds, and cut into small pieces.

Step 2

Blanch the tomatoes by scoring a small 'X' at the bottom of each. Boil them in water for about 1 minute and then transfer them to an ice bath. Peel off the skins, core, and chop the tomatoes into small cubes.

Step 3

Mince the garlic cloves and the jalapeño pepper, being sure to remove the seeds if you prefer less heat.

Step 4

In a large saucepan over medium heat, warm the olive oil. Add minced garlic and jalapeño, sautéing for about 2 minutes until fragrant, but be careful not to burn the garlic.

Step 5

Add the chopped tomatoes to the saucepan, stirring well, then add the chopped red bell peppers, continuing to stir.

Step 6

Season the mixture with paprika, ground cumin, sweetener, salt, and black pepper. Stir thoroughly to ensure all ingredients are well combined.

Step 7

Reduce the heat to low and cover the saucepan partially with a lid. Let the mixture simmer gently for about 90 minutes, stirring occasionally. As it cooks, it should thicken as the moisture evaporates.

Step 8

Once the mixture has reached a thick, chunky consistency and all the flavors have melded, stir in the lemon juice.

Step 9

Taste and adjust seasoning if needed. Let it cool slightly before serving.

Step 10

Serve warm or at room temperature. Matbucha can be refrigerated in an airtight container for up to a week.

Nutrition Facts

Serving size	(1440.8g)

Amount per serving	% Daily Value*
Calories	710.1

Total Fat 45.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2433.9mg	0%
Total Carbohydrate 73.6g	0%
Dietary Fiber 20.7g	0%
Total Sugars 38.1g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 199.2mg	0%
Iron 7.4mg	0%
Potassium 3350.0mg	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: 53.8%

Protein: 7.7%

Carbs: 38.4%