Chickpea omelette filled peppers

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This recipe is a perfect starter or a great, healthy after workout snack. It's very low in fat and full of protein - 1 batch is roughly 18g of protein! These filled peppers are also a great canapé at parties. And with only 5 ingredients it's super cheap as well.


I always like food in moulds, it just makes them look prettier and more appetising. That's how I got the idea of adding a protein-rich chickpea omelette into peppers. When I filmed the recipe that was actually the first time I tried it and I am so happy it worked out wonderfully.


These filled peppers are a great dinner party starter or canapé. You can easily and cheaply make them a few hours in advance even and serve at the party. If you like you can also add some cashew sour-cream to them to give them even more flavour (see recipe below). They also work as a delicious after-workout snack due to their high protein content.


Just make sure you only use baby peppers! If you fill up large peppers, the chickpea omelette mixture might not cook thoroughly. Uncooked chickpea flour tastes bitter and can give you an upset tummy.


I hope you like my chickpea omelette filled peppers.

Check out my other videos on my youtube channel as well and subscribe here:

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Chickpea omelette filled peppers


The vibrancy and sweetness of the peppers and the chickpea filling makes this a really delicious combination.



Just cut the baby peppers in halves and add the mixture. Very easy.



Present nicely on a bed of salad and your guests will be impressed.



These chickpea omelette filled peppers are also a great after-workout snack.





INGREDIENTS:


Chickpea omelette ingredients:

  • 150ml water
  • 2/3 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp garlic paste
  • 75g chickpea flour

Other ingredients:

  • 6 mixed baby peppers

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METHOD:


Preheat your oven to 200C (395F).


Cut 6 baby peppers into halves and deseed. Make sure you cut them in a way so that the liquid filling doesn't run out. Place onto a baking tray (lined with baking foil or baking paper).


Add all chickpea omelette ingredients to a smoothie blender (or any small blender) and blend until there are no lumps - you can also whisk them together by hand if you don't have a blender at home.


Carefully spoon the chickpea omelette mixture into the pepper halves.


Then transfer the tray to the oven and bake for 20 minutes. It's important that you bake them at the temperature and time indicated. Undercooked chickpea flour will taste bitter and could upset your tummy.


Serve on a bed of salad. Enjoy!


Optionally drizzle dairy-free cashew sour cream on top. Recipe is found here.




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