Stuffed capsicum – green bell peppers stuffed with spiced potatoes.
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Recipe Submitted by:
Stuffed capsicum – green bell peppers stuffed with spiced potatoes.
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Recipe Submitted by:
| Servings | Prep Time |
| 4-5people | 30mins |
| Cook Time |
| 25mins |
| Servings | Prep Time | Cook Time |
| 4-5people | 30mins | 25mins |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 4-5 green capsicum medium or small capsicum/green bell peppers
- 4-5 Potatoes medium
- 1/3 cup peas steamed or cooked peas (optional)
- 1 Onion small, finely chopped
- 1 Green Chillies chopped
- 1/2 tsp Cumin seeds jeera
- 1/4 tsp Turmeric powder haldi
- 1/4 tsp red chili powder lal mirch powder
- 1/2 tsp Amchur dry mango powder
- 1/4-1/2 tsp Garam Masala
- 2 tsp Coriander leaves chopped, dhania patta
- 1 tbsp Oil for sauteing the onions
- 1-1.5 tbsp Oil for sauteing the capsicum
- 1/4 tsp Salt as required
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Ingredients
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Instructions
- Boil, peel and mash the potatoes.
- Slice off the tops of the capsicum. Remove the seeds. rinse them in water and pat dry with a kitchen towel. keep aside.
- In small frying pan, heat oil and add cumin seeds. When they splutter, add the onions and saute till translucent.
- Add chopped green chilies.
- Add turmeric powder and red chili powder, asafoetida.
- Add the potatoes and mix everything.
- Saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.
- Stir well and then add chopped coriander leaves. mix again and let this spiced potato stuffing become warm or cool down.
- With a spoon or with your hands, stuff the potato mixture in the capsicum.
- Brush or rub oil outside the bell peppers, before you stuff them with the spiced mashed potatoes.
- Preheat your oven to 200 degrees C.
- Place the stuffed capsicum on a baking tray and bake at 200 degrees C for 20 to 30 mins (oven temperatures vary, so keep an eye) till the capsicum has become golden and wrinkled. you can also top some grated cheese on the potatoes and then bake.
- Garnish with coriander or mint leaves and serve these potato stuffed bell peppers hot or warm with rotis, bread or as a side dish.
- You may also cook them in a covered pan.