Stuffed capsicums/peppers

[spicekit]

This is the first time i would be making this and since there are too many options for stuffing, I am not sure what to use - potatoes, rice, cottage cheese, peas.
So someone please share a recipe of stuffed bell peppers.

[foodlover]

1/2 lb round and small size tender Capsicum of even size
1 medium sized Onion
1/4 tsp Ginger paste
1/4 tsp Garlic paste
1 tsp Garam masala powder
Sesame seeds
1 tsp Chilli powder
1/2 tsp Turmeric powder
4 tbsp Oil
Salt to taste

Method

1. Wash capsicum, cut the stem, leaving the canopy in place and cut 3/4 of the length of each capsicum into a cris cross, leaving attached at the other end.
2. Heat two tablespoons of oil in a thick and wide pan and add the capsicum. Sprinkle some salt and leave the capcicums to cook till soft.
3. In the mean time blend sesame seeds to paste.
4. Blend the cut onions with masala powder, turmeric powder, Ginger, garlic, chili powder, salt. Add water if necessary and roast the paste in oil. At last add sesame seeds paste into roasted masala and stuff it into the capsicum and bake for 5 minutes in the oven or Heat on the low flame for 10 minutes.

[foodlover]

Also, you could try using cheese or cottage cheese as a stuffing with or without the rest of the ingredients.

[honeylemon]

Three Onions Chopped fine. 1 TSP each Jeera and Mustard Seeds. Very Finely chopped 5 TBS gram Flour or Besan (The TBS to be heaped).

Heat 1 Tbs Oil and let sputter the Jeera and Mustard seeds. Add the onions and saute in low heat. Cover the pan, so that onions retain the liquid. (The other alternative is lots of oil which is not advisable.)

When Onions become limp, add the besan and in very low heat keep mixing. With a wooden spoon. Stir the mixture continuously, so that the besan cooks uniformly. Cook for about 10 minutes. Keep aside.

Cut capsicums in Halves, and remove the seeds. Fill it with the above stuffing.

Steam slightly in a pressure cooker or bake in an Oven

[sweetnsour]

2 pounds small Capsicums

For Stuffing:
3 Tbsp Ghee
1 Tsp Cumin Seeds
3 Green Chillies, minced
1 Inch Piece Ginger, minced
2 cup boiled Mashed Potatoes
1 cup Grated Paneer
3 Tbsp Peas, Blanched
1 Tsp Salt
1 Tsp Asofoetida
1 Tsp Red Chilli Powder
½ Tsp Black Pepper
3 Tbsp chopped Coriander Leaves

For Gravy:
3 Tbsp Ghee
3 Green Chilles and 1 inch Piece Ginger Made to Paste
5 Tbsp Tomato Puree
2 Tbsp Tomato Ketchup
1 Tsp Salt
½ Tsp Red Chilli Powder
1 Tsp Coriander Powder
½ Tsp Mango Powder
1/3 cup Chopped Coriander Leaves
½ cup Fresh Cream

For Garnish:
Chopped Coriander Leaves
Green Chill and Ginger Juliennes
Black Pepper


Remove cap of the Capsicum and scoop it out. For Stuffing: Heat ghee and fry the cuming, then green chilli and ginger. Add potatoes, paneer, peas and the seasonings. Mix well and add coriander leaves. For Gravy: Heat ghee and add ginger and green chilli paste to it. Saute well and then add the tomato puree and ketchup to it. Add the seasonings and mix well. Add coriander leaves and cream and mix. Add very little water to it. Simmer the gravy well. To Assemble: Stuff the capsicums with paneer filling. Put in greased baking dish and bake in preheated Oven at 200 Degree C for 15 minutes till the Capsicums are done. To serve, pour hot gravy over the capsicums and garnish with coriander leaves, chllis and ginger. Sprinkle with Black pepper and offer.

[Mama Mangia]

2 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
1 tablespoon margarine or butter, melted
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
1 can (8 ounces) whole kernel corn, drained
2 medium green peppers, cut lengthwise into quarters


1. Mix 1/4 cup stuffing and margarine. Set aside.

2. In medium skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Stir in tomatoes and corn. Add remaining stuffing. Mix lightly.

3. Arrange peppers in 2-quart casserole. Spoon beef mixture over peppers.

4. Cover and bake at 400 F. for 25 minutes. Sprinkle with reserved stuffing mixture. Bake 5 minutes more or until peppers are tender.

Makes 4 servings



1/2 cup uncooked rice
1-1/2 lb. ground pork
1-1/2 lb. ground beef
2 Tbsp hungarian paprika
salt & pepper to taste
3 Tbsp flour
3 Tbsp margarine
6 to 8 bell peppers
2 46 oz.) cans tomato juice
1 tsp sugar

parboil rice and mix with pork, beef, and spices. choose well formed peppers. cut off tops of peppers, wash and seed. stuff peppers tightly with meat mixture. set stuffed peppers aside. in large heavy pot, make a light roux by melting margarine, and stirring in flour; stir and cook flour until lightly browned. stir in tomato juice. stir in sugar. add peppers to pot; peppers should be submerged or at least doused with tomato juice. (any leftover meat can be rolled into a meatball and put in the juice.) bring to a bubbling simmer and cook 2 to 3 hours, stirring occasionally to be sure peppers don't burn on the bottom. serve peppers with a dollop of sour cream and crusty french bread. peppers are better made a day ahead and refrigerated overnight; they also freeze well if covered with sauce.

[Mama Mangia]

got a favorite meatloaf recipe??? that will work just fine as a stuffing too!

[spicekit]

1/2 lb round and small size tender Capsicum of even size
1 medium sized Onion
1/4 tsp Ginger paste
1/4 tsp Garlic paste
1 tsp Garam masala powder
Sesame seeds
1 tsp Chilli powder
1/2 tsp Turmeric powder
4 tbsp Oil
Salt to taste

Method

1. Wash capsicum, cut the stem, leaving the canopy in place and cut 3/4 of the length of each capsicum into a cris cross, leaving attached at the other end.
2. Heat two tablespoons of oil in a thick and wide pan and add the capsicum. Sprinkle some salt and leave the capcicums to cook till soft.
3. In the mean time blend sesame seeds to paste.
4. Blend the cut onions with masala powder, turmeric powder, Ginger, garlic, chili powder, salt. Add water if necessary and roast the paste in oil. At last add sesame seeds paste into roasted masala and stuff it into the capsicum and bake for 5 minutes in the oven or Heat on the low flame for 10 minutes.

This recipe sounds fairly easy and quick. Is it very spicy?
Do you know a gravy that goes well with these stuffed capsicum?