Air fryer recipe · Mains
Stuffed Capsicum With Cottage Cheese
Capsicum cups filled with a spiced cottage cheese crumble and air-fried until the shells soften and the top browns. Protein-forward main.
- 26 minTotal time
- 180°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 440kcal
- 22.3 gprotein
- 14.2 gcarbs
- 33.4 gfat
- 3.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- capsicum4 medium
- cottage cheese250 g crumbled
- onion1 chopped
- cumin powder1 tsp
- chaat masala1 tsp
- oil1 tbsp
Method
Hollow the capsicum
Slice the tops off the capsicum and scoop out the seeds and white ribs to make clean, hollow cups. A tidy cup holds more filling and stands upright without tipping over in the basket.
Make the filling
Mix the crumbled cottage cheese with the onion, cumin, chaat masala, oil and a little salt. Tasting now lets you balance the spice before it goes in, since you cannot season once it is stuffed.
Stuff and brush
Pack the filling firmly into each cup and brush the outside of the capsicum lightly with oil. The thin coat of oil helps the skin soften and brown evenly instead of drying and wrinkling.
Air-fry until soft
Stand the cups upright in the basket and air-fry at 180°C for 18 min, until the shells soften and the tops brown and the filling is hot through. Standing them up keeps the filling from spilling.
