Serves 4, prep time 15mins cook time 40mins
I am on a quest to add less salt in my cooking. From my studies in Plant Based Nutrition I have learnt the detrimental effects that adding to much salt can have. According to Colin T Campbell, a leading professor in the world of plant based diets we only need 250mg of salt per day, which is way less than the standard RDI.
Too much sodium in our diet can lead to hypertension, kidney dysfunction and also reduces the body’s ability to absorb potassium.
By using sour/ tangy ingredients like the tamarind in this recipe you can greatly cut the amount of salt needed and still pack a flavour punch.
4 large red peppers/ capsicums
3 cups of grated pumpkin
1 tbsp tamarind pulp
10 sundried tomatoes, diced
1 tsp of diced lemon or lemon zest
2 tsp Tahinni
½ tsp chilli flakes
½ cup cashews, chopped
¼ cup of raisins
Preheat the oven to 180C. Leaving the stalks on, cut the peppers in half length ways, scoop out any seeds and white pith and place in a baking tray.
In a large bowl mix grated pumpkin with all other ingredients, making sure it is well combined. Press spoonfuls of the mixture into the peppers, making sure they are well filled up with the mixture. Any extra can be piled on top of each pepper.
Bake for 40 minutes until top is crispy and golden and the peppers are softened.
Serve with brown rice and spicy chutney