Stuffed Green Pepper

One thing that I have learned in the lockdown is living a life of minimalism. In fact it has been comforting and relaxing. I have always been a crusader for minimalistic lifestyle but actually adopting it has always been a bit difficult.

Collecting things that might not be a necessity, in fact they might not even be used at all is what needed to change. The first step towards this is adopting it in the kitchen to start with. I decided to do a meal plan for the week, maybe not write down exactly what recipe I will be making, but buying certain veggies and sauces that I will be using for the next few days.

Believe me when you have a meal plan, it is so much easier to shop without over purchasing the groceries.

I would find withered green veggies or an expired sauce somewhere in my fridge waiting to be used. That has changed considerably in the Stay at home period. Buying food that is needed in the pantry anytime was the first criteria when grocery shopping.

Today I made a starter that is delicious and yet uses just few main ingredients. It requires very less prep time and is liked by my teenage son. You see it is a winner.

Stuffed green pepper

Lets start!

Serve: 2-3 people

Prep time: 6-7 mins

Cook time: 25 mins

Ingredients

8 small green peppers

200 gms cottage cheese( I used homemade)

2 cups Spinach

1 small onion

1/4 cup chickpeaflour/ yellow lentil flour

1 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp garam masala

1/2 tsp dry mango powder/ lemon juice

2 tbsp oil for cottage cheese- spinach mixture

1 tbsp oil for greasing the pepper

Stuffed green pepper

Method

Start by preparing the stuffing to be filled in the green pepper. Wash and chop the spinach finely. Crumble the cottage cheese so it mixes well with the other ingredients. Chop the onion finely.

Put 2 tbsp oil in the pan, add chopped onion, spinach, cheese and all the spices. Stir all well and then add the chick pea flour. The water emanating from spinach and cheese will help the flour to cook. Lastly add salt.

Keep stirring so that the stuffing does not stick to the bottom of the pan. Adjust any seasoning required according to your taste. Then let the mixture cool down a bit.

Slice the top of the green peppers And keep it aside as we will be needing them. Stuff the peppers with the prepared mixture and press it ever so lightly.

Put the sliced pepper caps over them to cover the filling. Grease the outer portion of the peppers with oil. Arrange them on a baking tray or a muffin tray.

Bake them in a preheated oven at a temperature of 200 degrees centigrade for 20-25 minutes. Serve them by themselves or with Roti.

This recipe is delicious as well as healthy. It is gluten free and uses common food staples which are easy to procure. I will be trying similar recipe with different fillings in the future. Till then enjoy.

3 Comments Add yours

  1. Corinne says:

    Looks delicious! We’ve made stuffed peppers before using a rice-and-vegetable mix, then broiled some cheese on top, but I’m sure the cottage cheese integrated into the mixture really helps the flavour!

    Liked by 1 person

    1. Usha Kankaria says:

      yes, Corinne, you will like the recipe with cottage cheese. It is quite filling and delicious too.

      Like

  2. gigissudsintheshower says:

    I love stuffed peppers. I can’t wait for my peppers to grow in the garden.

    Like

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