Recipe for Stuffed Capsicums with Black-Eyed Peas

This is a recipe in my series of high-protein vegetarian recipes. This recipe includes high-protein ingredients such as low-fat, high-protein cottage cheese and black-eyed peas. Since I live in Germany, I have used Körniger Frishkäse aus Magermilch (cottage cheese made from skimmed milk). This cheese has 22gm proteins and less than 1 gm of fat in every 100 gms. Black-eyed peas are also said to have almost 13% protein in every 100 gm and a good amount of fibre which is excellent for digestion.

Although this recipe takes almost 1 hr to be ready, the preparation time is about 30 minutes only. And if you work parallelly, this recipe can be readied with less time in the kitchen.

So let us start with the recipe:

  Ingredients for Stuffed Capsicums:

• 8 Small Capsicums
• 6-7 Medium Sized Potatoes, boiled
• 300 gm Low-fat, High protein Cottage Cheese
• 1½ tsp Salt
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Amchur Powder ( Dry Mango Powder)
• 1 tsp Coriander Powder
• 1 tbsp Kasuri Methi ( Dry fenugreek leaves)

Ingredients for Black-eyed peas base:

• 1 cup Black-eyed peas, boiled
• 2 Red Capsicums
• 3-4 Medium-sized Tomatoes
• ¾ tsp Salt
• 1 tsp Dry Basil

In Addition:

• 4 tbsp Roasted Sunflower Seeds
• 2 tbsp Chopped Fresh Coriander leaves

Method to prepare the stuffed capsicums

• Wash the capsicums.
  
  
  
• Cut them into halves and remove the seeds. Keep them aside.
  
  
  
• Mix potatoes, salt, Kasuri Methi ( dry fenugreek leaves), red chilli powder, coriander powder and Amchur Powder ( dry mango powder).
  
  
  
• Add cottage cheese. Mix.
  
  
  
• Stuff this mixture in the capsicums.
  
  
  
• Transfer to a casserole. Preheat the oven. Bake at 200 dec C for 30 mins.
  
  

Method to prepare the black-eyed peas base:

• Grill the capsicums and tomatoes.
  
  
  
• Once the skin is charred, remove them from heat. Let it cool. Then remove the skin. Remove the seeds from the capsicums and chop the flesh of both capsicums and tomatoes.
  
  
  
• Add this flesh to the boiled black-eyed peas.
  
  
  
• Add salt and basil. Mix again.
  
  
  

Method for final baking:

• After baking the capsicums for 30 minutes, take them out of the oven.
  
  
  
• Remove the capsicums. Put the black-eyed peas at the base. Then keep the stuffed capsicums on top. If you have some leftover stuffing ( made with potatoes and cottage cheese), put it on top.
  
  
  
• Bake in the oven with the fan on at 200 deg C for another 30 minutes or till you see a golden char.
  
  
  
• Take it out on a serving plate. Garnish with toasted sunflower seeds and fresh coriander leaves.
  
  

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