Peppers stuffed with chia, hummus and pine nuts

Peppers stuffed with chia, hummus and pine nuts

By
From
Cut the Carbs!
Serves
2

Stuffed peppers aren’t always the most appealing dish. In fact anyone who has ever dabbled with vegetarianism will probably have tasted some unspeakable versions, many of which more closely resemble miniature paddling pools than supper. The key is finding things to pad the centre that won’t leach excess liquid, leaving a soppy mess on your plate. Enter the chia seeds, which have a remarkable ability to absorb any surplus fluid. What follows is a pretty dish that’s perfect for a summer mezze spread. Try coupling it with a very crisp green salad and some pickles if there are just two of you at the table, or combine it with the Smokey Aubergine with Tomatoes, Pickled Onion, Parsley and Pomegranate Molasses and some Quinoa and Courgette Fritters with Strained Yoghurt and Roasted and Fresh Tomato Skewers with Mint and Halloumi for a crowd.

Ingredients

Quantity Ingredient
200g hummus
40g chia seeds
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1 red pepper, cut in half through the stem and deseeded
2 tablespoons pine nuts
2 tablespoons olive oil

To serve

Quantity Ingredient
bitter leaves
chilli sauce

Method

  1. Preheat the oven to 180˚C.
  2. In a small bowl, mix together the hummus, chia seeds, lemon juice and spices.
  3. Portion the mixture into the cavities of the peppers. Top with the pine nuts and drizzle with the olive oil.
  4. Put the peppers on a baking tray and bake them in the preheated oven for 40 minutes, or until they have puckered around the edges and the pine nuts have lightly bronzed.
  5. Serve the stuffed peppers on a bed of bitter leaves, with chilli sauce on the side.
Tags:
healthy
low carb
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