Vegetarian Stuffed Bell Peppers with Spiced Potatoes (Stuffed Capsicum)
The Vegetarian Stuffed Bell Peppers also known as Stuffed Capsicum in India is a quick and easy recipe to make at home. The filling for the vegetarian recipe of the Stuffed Bell Peppers can be fun, with variations like ricotta cheese, potatoes, rice and corn and spinach. With what ever filling you use, the bell peppers when grilled bring out delicious flavours into the palate. The Vegetarian Stuffed Bell Peppers can be prepared ahead for the parties and grilled only when you are ready to serve.
NOTE: The Video recipe shows the method of grilling on a stove top. I had a power outage at home when I filmed the video and hence used the stove top method and it turned out just as great. But if you have an oven I suggest you use the oven, as it brings out fantastic results.
Note the measurement for the potatoes are for really small size capsicum and not if those are not available do alter the quantity of the potato mixture as per your requirements. Go ahead and experiment with your choice of stuffing and spices and you are sure to relish this dish.
2 Green Bell Peppers (all of similar size - preferably smaller ones)
1 cup of cooked mashed potatoes
3 tablespoons sweet peas, steamed
3 tablespoons of butter, softened
1 onion, finely chopped
1 green chilli, finely chopped
an inch piece of ginger, grated
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
a small bunch of coriander leaves, finely chopped
1 teaspoon oil
Salt to taste
Directions for Vegetarian Stuffed Bell Peppers Recipe
To begin making the stuffed capsicum recipe, first preheat the oven to 180 C and grease a baking sheet with oil or line it with parchment paper.
Heat oil in a pan; add the cumin seeds, onions, ginger, green chillies. Saute until the onions become tender.
Add the boiled potatoes, chilli powder. turmeric powder and salt. Saute until all the ingredients get combined well. Turn off the heat. Add the coriander leaves and stir well.
With a sharp knife, gently cut the stem and remove the seeds of the bell pepper. Tap gently so all the seeds fall off. You can either use a whole capsicum or slice the capsicum in half, as shown in the video.
Stuff the potato mixture into the capsicum and arrange them vertical on the baking sheet (if whole). Add a half a teaspoon of butter on each stuffed bell pepper.
Bake the bell peppers in the oven for about 30 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned. Once you notice the capsicum getting brown and the skin is wrinkling, you know it is ready. Remove from the oven and arrange it on a platter.
Serve the Grilled Stuffed Peppers (Stuffed Capsicum) as an appetizer for parties or even as a side dish for weeknight dinners.
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