Name: Stuffed Capsicum recipe by Monika Shukla at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: Small capsicum- 4 or 5; Boiled potatoes- 4 medium size; Onions- 2, finely chopped; Green chilies- 2, chopped; Salt- As per your taste; Turmeric Powder- 1/4 teaspoon; Kashmiri Red Chili Powder- 1 teaspoon; Coriander Powder- 1 teaspoon; Amchoor- 1/2 teaspoon; Garam Masala- 1 teaspoon; Asafoetida- 1/4 teaspoon; Cumin Seeds (Jeera)- 1 teaspoon; Fennel Seeds (Saunf)- 1 teaspoon; Oil- 2 tablespoon

ABOUT Stuffed Capsicum RECIPE

There are many variations of making the stuffing like paneer aka fresh cheese, besan aka gram flour, soya granules, green peas, corn and spinach, ricotta cheese and lots more, feel free to experiment with the stuffing.

Ingredients Serving: 2

Small capsicum- 4 or 5
Boiled potatoes- 4 medium size
Onions- 2, finely chopped
Green chilies- 2, chopped
Salt- As per your taste
Turmeric Powder- 1/4 teaspoon
Kashmiri Red Chili Powder- 1 teaspoon
Coriander Powder- 1 teaspoon
Amchoor- 1/2 teaspoon
Garam Masala- 1 teaspoon
Asafoetida- 1/4 teaspoon
Cumin Seeds (Jeera)- 1 teaspoon
Fennel Seeds (Saunf)- 1 teaspoon
Oil- 2 tablespoon

Instructions

Start with washing the capsicums properly. Let them dry completely and later scoop out the seeds carefully from them and keep them aside
Heat oil in a pan and add asafoetida and cumin seeds in it. Allow them to sputter.
Add finely chopped onions and green chilies in it and saute over low flame till the onions are golden brown in color.
Add turmeric powder, coriander powder and red chili powder in it. Mix well and saute over low flame for 1 minute.
Add boiled and mashed potatoes to it and mix well.
Season it with salt and mix well.
Add garam masala powder, Amchoor powder, and fennel seeds. Continue to cook over low flame for next 2-3 minutes.
Your stuffing is ready. Allow it to cool down completely before filling it in capsicums. Best is to keep the stuffing in the refrigerator for 20-25 minutes before filling them.
Now fill this stuffing in the capsicums and again keep the stuffed capsicums in the refrigerator for 10 minutes.
Now cover the capsicums with their upper portions and seal them with a toothpick. Now heat oil in a pan and put these capsicums in hot oil and saute them over medium flame, flipping occasionally till they are cooked well from all sides, it generally takes 5-7 minutes.
Stuffed capsicum are ready to serve. Garnish with thinly sliced paneer strips and serve hot. Enjoy with Roti, Paratha, and Rice.

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