If you are bored of eating plain capsicum (bell pepper) dishes, try stuffed capsicum this time. Filled with a flavorful stuffing of potatoes, paneer (cottage cheese), and spices, this dish is not only delicious to eat but also looks visually appealing. You can serve it for lunch, dinner, or as part of a special menu when guests visit. Here is an easy recipe to make it.

Stuffed Capsicum Recipe

Total Time: 30 mins
Preparation Time: 10 mins
Cooking Time: 20 mins
Course: Main Course
Calories:
Servings: 2 people
Cuisine: Indian

Ingredients for Stuffed Capsicum:
Green capsicum (bell peppers) – 4
Boiled and mashed potatoes – 3 to 4
Grated paneer – 1/2 cup
Finely chopped onion – 1
Green chilies – 2
Fresh coriander leaves – 2 tbsp
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Dry mango powder (Amchur) – 1/2 tsp
Salt – to taste
Oil – 3-4 tbsp

Method for Making Stuffed Capsicum:

First, wash and thoroughly dry the capsicums. Cut off the top stem section in a circle, remove the seeds from inside, and hollow out the capsicums.

Now, heat one tablespoon of oil in a pan. Add cumin seeds; once they start to crackle, add the finely chopped onion and green chilies. Sauté until they turn light golden.

Next, add turmeric powder, red chili powder, coriander powder, garam masala, and salt; mix well. Then, add the mashed potatoes, paneer, and dry mango powder. Sauté the mixture well for 2-3 minutes so the spices blend thoroughly with the potatoes.

Finally, mix in the fresh coriander leaves, turn off the heat, and let the mixture cool down slightly. Now, using a spoon or your hands, firmly stuff the prepared potato mixture into the capsicums.

Heat 2 to 3 tablespoons of oil in a kadhai (wok) or pan and place the stuffed capsicums upright in it.

Cover the pan with a lid and cook over a low flame for 3–4 minutes. Occasionally remove the lid and rotate the capsicums using tongs so they cook evenly on all sides and the skin softens slightly.

The stuffed capsicums will be ready in about 10–12 minutes. Serve them hot with parathas or dal-chawal.

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