Capsicum or green bell pepper is something that really peps up a dish. I love to add it to instant noodles, along with carrots and beans, or to any dish that needs a makeover.
Now, stuffed capsicum is something that my husband is used to eating and is kind of his favourite dinner side dish. He used to have a cook, who would usually make this for him but his version was a very bland, and simple one. So, I decided to liven it up.
I looked up a great recipe by Sanjeev Kapoor, a great Indian chef and a household name and decided to try it out and it really turned out great! This was a baked version and I made some changes to it. I decided that this is going to be a regular in my menu and will replace the bland one that the cook used to prepare, which was a stove-top one.
Here is a peek:
The stuffing is a vegetarian one with the addition of cottage cheese and mashed potatoes and seasoned with Indian spices – very simple and gets done in 15 minutes if you have the boiled potatoes ready. It takes just 5 minutes to boil the potatoes in the M/W.
So, here is the recipe:
Stuffed Capsicums - baked version
1 cup = 250 ml
Credit: Sanjeev Kapoor’s Khana Khazana
- Green capsicums 12 medium
- Potatoes boiled and mashed – 3 medium
- Paneer (cottage cheese) grated – 200 grams
- Cashew nuts or Almonds coarsely ground 10-12
- Raisins 12-15
- Dry mango powder (amchur) 2 teaspoon
- Cumin powder 1 teaspoon
- Garam masala powder 1 teaspoon
- Fresh coriander leaves finely chopped – a few sprigs
- Onion chopped – 1 large
- Ginger chopped 1-inch piece
- Green chillies chopped 3
- Cheese 1/2 cup (A mix of Mozzarella and processed cheese)
- Slice off thinly from the tops of the green capsicums and remove seeds to make them hollow.
- Similarly, slice off thinly from the bottom so that the capsicums stand steady when placed on a baking tray.
- Mix well potatoes, paneer, cashew nuts, raisins, amchur, red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside.
- Preheat the oven to 225ºC. Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies.
- Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into twelve portions and stuff into the prepared capsicum shells, sprinkle the cheese and place on a baking tray.
- Bake the capsicums at 225ºC for fifteen minutes. Serve immediately.
Hope you like this recipe as much as I did! Do try it out and let me know how it turned out!