Mar 7 # 1 of 8
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.
Mar 7 # 2 of 8
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
1 tsp Chilli powder
1/2 tsp Turmeric powder
4 tbsp Oil
Salt to taste
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.
Mar 7 # 3 of 8
Also, you could try using cheese or cottage cheese as a stuffing with or without the rest of the ingredients.
Mar 7 # 4 of 8
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
Mar 7 # 5 of 8
2 pounds small Capsicums
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
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
Chopped Coriander Leaves
Green Chill and Ginger Juliennes
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.