Stuffed Capsicum with black eyed peas
This is a vegetarian high-protein recipe in which capsicum is stuffed and baked. It is served with black -eyed peas.
Equipment
- Oven
- Pressure Cooker
- Mixing bowl
- Grill rack
Ingredients
Ingredients for Stuffed Capsicum
- 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
Ingredients for Garnishing
- 4 tbsp Toasted Sunflower seeds
- 1 tbsp Fresh coriander leaves, chopped
Instructions
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.
- Mix.
- 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 ( so the dish gets charred a bit) at 200 deg C for another 30 minutes.
- Take it out. Transfer to a serving plate. Garnish with sunflower seeds and fresh coriander leaves.