Stuffed Bell Peppers (Capsicums)
Bell Peppers or Capsicum is an easy to stuff vegetable because of its basic shape. The stuffing could be made from anything of your choice or ingredients available from your kitchen pantry. It could be rice and cheese, potatoes, eggs or even a paneer (cottage cheese) bhurji as shown below.
Published Jul 23, 2013
- 6 Whole Bell Peppers
- 2 Cup Paneer
- 1 Whole Green Chili
- 1 Sm Onion
- 3 Sm Tomatoes
- 3 tbsp Tomato Ketup
- 3 tbsp Butter or Oil
- 1 tsp Chili pd
- 1/4 tsp Turmeric pd
- 1/2 tsp Coriander pd
- 1/2 tsp Cumin pd
- 1/2 tsp Garam Masala
- 2 tbsp Salt
- Cut the top part of the peppers and scoop out the seeds and the membrane. Put a large pot of water for boiling and place the peppers on a steamer. Steam the peppers for 10 minutes. Remove and keep aside. When it cools, brush the peppers on all sides and inside with a little olive oil or melted butter.
- Finely chop the top part of the bell peppers. Grate paneer. Finely chop onion, green chilli, ginger, garlic and tomatoes.
- Melt 1 tsp. butter in a frying pan and add the onion, bell pepper, green chilli, ginger and garlic. Fry it for a few minutes until the onions are browned. Add the grated paneer and fry for a couple of minutes. Add tomatoes, salt, chilli pd., turmeric pd., cumin, coriander pd., garam masala and the tomato ketchup.. Cook for about 5 minutes or so till everything comes together and turn it off. Add chopped cilantro. Leaves and mix well. Let the filling cool.
- Fill the bell peppers with the paneer stuffing.
- Preheat your oven to 350 degrees. Brush a little oil or butter in an oven safe dish. Place the peppers on the dish and drizzle the rest of the oil/melted butter all over the stuffed peppers. Loosely cover the dish with some foil and bake in the oven for about 15 to 20 minutes. Uncover and bake for about 5 more minutes. Serve with roti, naan, or any bread of your choice.