I have seen this being made in many different ways, with a variety of ingredients. Here is my version.
I used among others, a mixture of corn, edamame, carrots and broccoli for the veggie-stuffing. You can use some of the top part of the capsicum to dice, to be used in the stuffing. Also note that the baking time may vary as each oven is different.
Difficulty level: Medium
Preparation time: 20 min
Cooking time: 20 min
Makes: 3 servings
Ingredients:
Bell peppers/ capsicum: 3
Potatoes: 250 gms, cooked with salt and cut into tiny pieces (You can also grate it), I used purple potatoes to get some contrasting colors
Boiled veggies: 1/2 cup
Onion: 1/2 of a medium, cut into tiny pieces
Capsicum: 2 tbsp, finely chopped
Oil: 2 tbsp+ 2 tbsp
Garam masala: 1 tsp
Cumin powder: 1/2 tsp
Chilli powder: 1 tsp
Pepper powder: 1/2 tsp
Turmeric powder: a pinch
Grated cheese: 2 tbsp + 1 tbsp for topping
Pre-heat oven to 325 degree F.
Cut the capsicum in to halves & remove the seeds completely. Use only the bottom half for this dish. Place on a baking dish, bottom side up and drizzle 2 tbsp oil uniformly on top. Bake for 15 min.
In the meantime, heat 2 tbsp oil in a skillet. Saute the chopped onion and capsicum until the onion turns light brown. Add the spices and veggies and mix well, until the raw taste of the spices have gone. Switch off the flame and keep aside. After it is slightly cool, mix in the grated cheese.
Fill the roasted capsicum halves with the stuffing and add some grated cheese on top. Transfer the baking tray back to the oven. Bake for 10- 12 min, until the capsicum is completely cooked.
Variation: You can press down the filling, add a layer of bread crumbs and then sprinkle some gated cheese before you bake it for the second time. This can be served as an appetizer.
I used among others, a mixture of corn, edamame, carrots and broccoli for the veggie-stuffing. You can use some of the top part of the capsicum to dice, to be used in the stuffing. Also note that the baking time may vary as each oven is different.
Difficulty level: Medium
Preparation time: 20 min
Cooking time: 20 min
Makes: 3 servings
Ingredients:
Bell peppers/ capsicum: 3
Potatoes: 250 gms, cooked with salt and cut into tiny pieces (You can also grate it), I used purple potatoes to get some contrasting colors
Boiled veggies: 1/2 cup
Onion: 1/2 of a medium, cut into tiny pieces
Capsicum: 2 tbsp, finely chopped
Oil: 2 tbsp+ 2 tbsp
Garam masala: 1 tsp
Cumin powder: 1/2 tsp
Chilli powder: 1 tsp
Pepper powder: 1/2 tsp
Turmeric powder: a pinch
Grated cheese: 2 tbsp + 1 tbsp for topping
Pre-heat oven to 325 degree F.
Cut the capsicum in to halves & remove the seeds completely. Use only the bottom half for this dish. Place on a baking dish, bottom side up and drizzle 2 tbsp oil uniformly on top. Bake for 15 min.
In the meantime, heat 2 tbsp oil in a skillet. Saute the chopped onion and capsicum until the onion turns light brown. Add the spices and veggies and mix well, until the raw taste of the spices have gone. Switch off the flame and keep aside. After it is slightly cool, mix in the grated cheese.
Fill the roasted capsicum halves with the stuffing and add some grated cheese on top. Transfer the baking tray back to the oven. Bake for 10- 12 min, until the capsicum is completely cooked.
Variation: You can press down the filling, add a layer of bread crumbs and then sprinkle some gated cheese before you bake it for the second time. This can be served as an appetizer.
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