This vegan dish combines vibrant flavours and wholesome ingredients to create a culinary masterpiece. Packed with aromatic spices, hearty vegetables, and a savoury stuffing, these stuffed capsicums are a delicious and nutritious option for anyone seeking a plant-based meal. Let's dive into this recipe that celebrates flavours inspired by a rich culinary heritage, offering a unique and satisfying dining experience.
Servings:4
Calories 219
Total Fat : 14.3g (18%)
Saturated Fat : 0.5g (2%)
Cholesterol 0mg : (0%)
Sodium 96mg : (4%)
Total Carbohydrate : 14.6g (5%)
Dietary Fiber : 2.4g (9%)
Protein : 11g
Vitamin D : 0mcg (0%)
Calcium : 24mg (2%)
Iron : 1mg (6%)
Potassium : 336mg (7%)
Ingredients:
- 4 medium-sized bell peppers (capsicums)
- 200 grams paneer (Indian cottage cheese), crumbled
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1/2 cup spinach, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tablespoon oil (olive oil or any cooking oil of your choice)
- Fresh coriander leaves for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes from inside.
- In a pan, heat oil over medium heat. Add onions and sauté until they become translucent.
- Add the chopped tomatoes, spinach, and green chili. Cook for a few minutes until the tomatoes soften.
- Add the crumbled paneer, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes. Adjust the seasoning if needed.
- Stuff the bell peppers with the paneer mixture.
- Place the stuffed bell peppers in a baking dish. If the peppers are not standing upright, you can slice off a small portion from the bottom to make a flat surface.
- Bake the stuffed bell peppers in the preheated oven for about 25-30 minutes until the peppers are tender and slightly charred.
- Once cooked, remove from the oven and garnish with fresh coriander leaves.
- Serve the stuffed capsicums hot as a main course or a side dish.
These low-carb stuffed capsicums are packed with protein from paneer and are loaded with flavor from the spices. They make a satisfying and nutritious meal while keeping the carbohydrate content relatively low.
Feel free to experiment with different vegetables, spices, or seasonings according to your taste preferences. You can also add other low-carb ingredients like mushrooms or cauliflower to the stuffing mixture for variation.
Remember to adjust portion sizes and ingredients based on your specific dietary needs and preferences. Enjoy your delicious Indian-style low-carb stuffed capsicums!
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