Baked Bell Peppers with a Creamy Stuffing (Vegan)

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14.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Baked Bell Peppers with a Creamy Stuffing

 

I know a lot of people stay away from their ovens in summer but I have been baking quite a bit. I baked a lot of breads because it’s so hot that i know the dough is going to rise rapidly for sure. I don’t have to keep the dough resting for hours together. I made pizzas since I can make the base pretty easily and topped with tons of fresh veggies and very little/no cheese it’s a great summer meal. Cold pizza also tastes really good! I also like baking vegetables as it’s so easy and simple. Season your veggies, toss them in the oven and sit back to read a book, dinner will be ready by itself in 40 to 50 minutes!

 

Green bell peppers

 

These bell peppers can be one of those really simple, easy, healthy and satisfying summer meals. If you have add deep-fried bell pepper fritters with a chickpea batter coating (a favorite snack in India) before, these taste a lot similar. They have similar seasoning but inside being coated with a chickpea batter, here they are stuffed with it. And of course it’s a lot healthier.

 

chickpea flour or Besan

 

It takes just a  few minutes of prepping and some 30 minutes of baking. The chickpea filling can be both creamy or fluffy deepening on how much you cook them. I cooked mine completely so it was fluffy.

 

chickpea flour or Besan filling

 

I have used very indian seasoning with a pinch of asafetida, turmeric and cilantro for the chickpea batter but you can use any seasoning of your choice. A tiny bit of oregano, salt and pepper with a drizzle of olive oil can also be really delicious. Another great way to make them more versatile is by adding grated or finely chopped veggies into the chickpea batter. Onions, tomatoes, zucchini, cabbage, spinach?? get creative and you will have several variations of this dish.

 

Baked Bell Peppers with a Creamy Stuffing

 

Serve this hot or in room temperature along with a simple salad for a comforting summer meal.

 

Baked Bell Peppers with a Creamy Stuffing

 

Ingredients:

  • 3 small green bell peppers
  • 1 cup chickpea flour
  • 1/4 tsp baking soda
  • 1/2 -1tsp salt
  • 1/4 tsp asafotida
  • 1/4 tsp turmeric
  • a few springs of cilantro
  • 2-3 tbsp coconut oil

 

Combine chickpea flour, salt,turmeric, baking soda, asafetida and cilantro in a bowl. Add enough water to make a smooth batter of pancake batters consistency.

Pre-heat the oven at 150 degree Celsius.

Cut the bell peppers into half, scoop the seeds out. Pour the chickpea batter into them and place them on a baking tray. Drizzle them with some coconut oil and bake them for 25 to 30 minutes, till the chickpea batter inside is cooked and is fluffed up.

Sprinkle some chopped cilantro leaves and serve them with a simple salad.

 

 

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1 comment :

  • Noella

    Delicious recipe, Chinmayie! We are a mostly vegetarian family and sometimes I run out of recipes. My husband would be happy to have anna saaru palya everyday but I need some variety. So glad to have come across your blog, I find your recipes different and adventurous. Keep up the great work!

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