Monday, March 7, 2011

Stuffed Bell pepper/ Stuffed capsicum

    Red peppers are hot, sweet and brightly colored. Peppers are excellent sources of vitamin C and vitamin A. 

Serves up to 2 people
Preparation time: 45 minutes


2 medium red bell peppers
2 medium-sized potatoes
1 finely chopped  onion
3-4 green chillies
2 tbsp of sweet peas
1 tbsp of broken cashews
1 chopped coriander leaves for garnish
1 tsp of garam masala
1 tbsp of Parmesan cheese
olive oil as required
salt as required


1/4 tsp of mustard
1/2 tsp of aniseed
pinch of asafoetida


1.Pressure cook the potatoes and peel the skin and mash them. Heat 1 tbsp of oil in the skillet, add the seasoning (mustard, aniseed and asafoetida).
2.As the mustard crackles, add onion and green chillies and saute for 3 minutes. Add the turmeric and salt, then add the mashed potatoes and mix well. Add the garam masala and coriander leaves and close the lid for 5 minutes. 
3.The potato stuffing is ready. Cut the top of red pepper and remove the seeds inside the pepper. Smear with 1 tsp of oil and little salt on the sides of red pepper.
4.Add the potato stuffing to the red pepper. Preheat the oven to 325 degrees F. Apply oil on the sheet and keep the red pepper on the side for 10-15 minutes. Takeout the sheet and turn the pepper to other side and bake it for 10 more minutes. 
5.Add parmesan cheese on the top of red pepper and bake till it turns golden brown. The parmesan cheese adds saltiness to the pepper. Serve with roti.

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