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Stuffed Capsicum

Stuffed Capsicum
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
The generously spiced gravy combines with the vegetables and low fat paneer to provide a double dose of flavour, fibre and vitamin A. Serve hot with Kashmiri Rotis.
  • 8 medium sized capsicums
  • For the stuffing
  • 1 cup chopped mixed boiled vegetables
  • ½ cup crumbled low fat paneer (cottage cheese)
  • ½ tsp cumin seeds (jeera)
  • ½ tsp chilli powder
  • ½ tsp finely chopped green chillies
  • 2 tbsp chopped coriander (dhania)
  • 1 tsp oil
  • salt to taste
  • For the gravy
  • 2 cups chopped tomatoes
  • ½ cup sliced onions
  • ¼ cup chopped red pumpkin (bhopla / kaddu)
  • 1 clove of garlic (lehsun), chopped
  • ½ tsp grated ginger (adrak)
  • 1 stick of cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • ½ tsp cumin seeds (jeera)
  • ½ tsp chilli powder
  • ½ tsp cornflour mixed with ½ cup low fat milk
  • 2 tsp oil
  • salt to taste
  • Other ingredients
  • ½ tsp oil for greasing
  1. Cut the tops of the capsicum and scoop out the centres.
  2. Drop the shells in boiling water for a few minutes, drain and keep aside.
  3. For the stuffing:
  4. Heat the oil in a non-stick pan and fry the cumin seeds for 1 minute.
  5. Add all the remaining ingredients and cook for a few minutes. Keep aside.
  6. For the gravy:
  7. Combine the tomatoes, onions, red pumpkin, garlic, ginger, cinnamon and cloves with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely, remove the cinnamon and cloves and discard them.
  8. Blend the mixture into a smooth purée. Keep aside.
  9. Heat oil in a non-stick pan and add the cumin seeds. When they crackle add the puréed tomato mixture, chilli powder and salt and simmer for 5 to 7 minutes.
  10. Add the corn flour mixture and simmer for a couple of minutes again. Keep aside.
  11. How to proceed:
  12. Stuff the capsicum with the stuffing.
  13. Arrange them on a greased baking dish.
  14. Pour the boiling gravy on top.
  15. Bake in a hot oven at 200°C (400°F) for 10 minutes.
  16. Serve hot.
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