Stuffed Capsicum- Dairy free!

Hema

Natural Healing Guide

01:11 PM | 20-09-2019
Prep Time
15 minutes
Cook Time
15 minutes
Servings
2 servings

Making kids eat more vegetables is always a task for moms. It makes the job easier if we make them look different and taste different and call them fancy names ;) Stuffing vegetables and presenting them in interesting ways can help kids eat them as a meal too.

Ingredients

  • Capsicum: 2 (medium-sized)
  • Carrot: 1 cup (grated)
  • Peas: ½ cup (boiled)
  • Cabbage: 1 cup (finely chopped)
  • Onions: ½ cup (finely chopped)
  • Coriander leaves: 3 Tbsp
  • Ginger: 1 inch (grated)
  • Green chilli: 2 nos(finely chopped)
  • Besan: 3 Tbsp
  • Rock salt: to taste

Method

  • Cut the capsicum into halves such that you have two cups form each capsicum.
  • Remove the seeds with a knife carefully carving to make space for the filling.
  • Mix all the ingredients and taste for seasonings.
  • Fill in the capsicum cups with the filling.
  • Sprinkle vegan parmesan.https://www.wellcure.com/recipes/607/parmesan-cheese-dairy-free-raw
  • Steam in a steamer vessel until capsicum softens but doesn’t lose its crunch.

or

  • You could also place on a tawa or kadai with a little oil and cook covered for a while and uncover and cook until the capsicum softens.

Or

  • Bake in an oven at 180°C for about 15 mins or more until the capsicum softens but doesn’t lose its crunch.

Eating Guide:

  • Food group: Vegetables
  • Can be easily consumed during meals, combined with other food groups.
  • Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!

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