STUFFED CAPSICUM

Stuffed bell pepper had been on my to-cook list for quite sometime. A perfect vegetarian meal loaded with goodness of protein, veggies and yummy ingredients creating a balanced meal for everyone.

Quick Tip# As kids we used to eat the stuffing and discard the pepper skin because it tasted bland. So my mom started to sprinkle the inside of the empty capsicum with salt before stuffing. After de-seeding the bell peppers, sprinkle some salt on the inside and microwave for 2-3 minutes. This will reduce the cooking time in half and while eating stuffed capsicum, skin will not taste bland.

STUFFED CAPSICUM

Course         :    Side
Cuisine        :    North Indian 
Prep time     :   20 min
Cook time    :   30-40 min
Servings       :    3-4

Ingredients

Measuring cup used, 1 cup = 250ml

• 5 medium capsicum or bell peppers
• 3 medium boiled and mashed potatoes
• 1 small onion, finely chopped
• 1-2 green chillies, finely chopped
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/2 tsp dry mango powder
• 1/2 tsp garam masala powder
• 1 tbsp oil for sauteing onions
• 1 tbsp oil for sauteing capsicum
• Some chopped coriander leaves
• Salt as required

Instructions

1. First, boil the potatoes till they completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.
2. Slice off the tops of the capsicum. Remove the seeds, rinse them in water and pat dry with a kitchen towel. Keep aside.
3. In a small frying pan, heat oil. Fry the cumin first and then add chopped onions.
4. Saute the onions till translucent. Add chopped green chillies.
5. Stir and then add red chilli powder, asafoetida, stir again.
6. Add the potatoes and mix everything.
7. Saute the potatoes and then add garam masala powder, dry mango powder and salt.
8. Stir well and then add chopped coriander leaves. Mix well and let this spiced potato stuffing becomes warm or cool down.
9. With a spoon or with your hands, stuff the potato mixture in the capsicum.
10. If baking, then brush or rub oil outside the bell peppers, before you stuff them with the spiced mashed potatoes.
11. Now, you can bake the stuffed bell peppers in an oven or saute in a pan.

for cooking in a pan

1. Heat oil in a pan and place the stuffed capsicum in the pan.
2. Cover the pan and allow the stuffed capsicum to cook on a low flame.
3. You will have to check often after 5-6 mins and keep on changing the sides of the capsicum.So that all sides are cooked well, check, turn the sides and cover the pan again.
4. You also have to place the open potato side touching the pan, the capsicum will get golden and wrinkled.
5. Continue to check, change the sides and then cover again till the bell peppers are cooked well. It took me about 25 mins to cook these on a low flame.

for baking in the oven

1. Preheat your oven to 200 degree c.
2. Place the stuffed capsicum on a baking tray and bake at 200 degrees c for 20 to 30 min. or till the capsicum has become golden and wrinkled. You can also top some grated cheese on the potatoes and then bake.
3. Garnish with coriander or mint leaves and serve these potato stuffed bell pepper hot or warm with rotis, bread or as a side dish.

Let me know how you find it, if you try it sometime. you may leave your suggestions for any interesting additions.

Keep Cooking"

-CM