These stuffed bell peppers are made in Indian style with a stuffing of spiced potatoes peas and carrots. Serve them as a side in your meal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Side, Snack
  • Cuisine: Indian

Ingredients

  • 3 to 4 medium capsicums (medium (or 6 small))
  • 3 medium potatoes
  • 1 medium carrot
  • ¼ cup green peas
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • 2 garlic (cloves or 1 tsp ginger garlic paste)
  • 1 onion (sliced)
  • ½ to ¾ teaspoon red chili powder
  • ½ to ¾ teaspoon garam masala
  • 1 teaspoon kasuri methi ((dried fenugreek leaves))
  • ⅓ teaspoon salt ((adjust to taste))
  • 2 tablespoon coriander leaves
  • ¼ teaspoon chaat masala powder (or as needed (optional))

Method

How to make Stuffed Capsicum

  1. Dice & steam potatoes, carrots & peas until fork tender, without making them mushy.
  2. Chop off the bell pepper tops and set aside. Deseed them as well. If you want you may level the bottom too so they stand well while cooking but make sure the bottom is still closed to hold the stuffing.
  3. Cut & save the edible portion of the capsicum tops to use in the stuffing.
  4. Heat 1 tbsp oil in a pan. Add cumin seeds and garlic. Let the garlic fry for 30 seconds.
  5. Then add the onions & chopped bell pepper tops. Saute until golden.
  6. Add chili powder, garam masala, kasuri methi. Mix & saute for 1 min.
  7. Next add the steamed veggies and mash them. Mix together salt and coriander leaves.
  8. Stuff the bell peppers with this potato mixture. Fry them in 1 tbsp oil stirring often. You can also cover and cook for sometime.
  9. Baking: To bake them preheat the oven at 200 C or 400 F and bake for 8 to 15 mins depending on the size of capsicums.
  10. Serve stuffed bell peppers as a appetizer or side in your meal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.