Stuffed Capsicum Cooking Recipe

Stuffed Capsicum Cooking Recipes

Ingredients :


60 ml

100 g

20 g

20 g

5 g

8 g

10 g

10 g

15 g

750 g

40 g


20 g

10 g

300 g


For the sauce :

25 ml

3 g

3 g

60 ml

capsicums, each 70 g approx


onions, chopped

cashew nuts, chopped


white pepper

garam masala

green chilies, finely chopped

ginger, finely chopped

green coriander, chopped

potatoes, boiled and mashed

butter for basting

bay leaf (tej patta)

onions, sliced

garlic cloves

tomatoes, chopped

salt to taste



green cardamoms (choti elaichi)

mace (javitri) powder


salt to taste

Method :
  1. Slice stem off the capsicum, remove seeds and keep aside.
  2. Heat oil in a pan, sauté onions, cashew nuts and raisins over low heat for 5 - 6 minutes.
  3. Add white pepper, garam masala, green chilies, ginger, half of the green coriander, salt and potatoes, stir for 5 minutes.
  4. Remove from heat.
  5. Fill each capsicum with the potato mixture and arrange the capsicums in a greased baking dish.
  6. Bake at 175C/350F for 15 - 20 minutes, basting with melted butter.
  7. For the sauce, heat oil in pan, sauté cardamoms, bay leaf, onions, garlic cloves and tomatoes.
  8. Add water (2 cups), cook for 20 minutes.
  9. Strain sauce through a fine sieve.
  10. Stir in the mace, salt and cream.
  11. Remove capsicums from the oven, arrange them on a platter.
  12. Pour the sauce over the capsicums, sprinkle remaining green coriander and serve.

Serves 4 - 5

Preparation time : 15 minutes

Cooking time : 1 hour

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