Stuffed capsicum, you either hate it or love it. Daddy has been asking for this for a long while now, somehow I thought it would be difficult to make. Turns out it really isn’t that difficult, the ingredients are pretty common and easy to find during these times. You need to give it time to cook first, cool down and then bake, so start out a little early, if you want it for dinner start at 6. It gives the stuffing good time to cool down.
I had looked up several recipes, some were a little too complicated, this definitely isn’t. Cooking time for the stuffing, is about half an hour or so, you need to pressure cook the potatoes and then let it cool down and then cook it again with the spices. Baking time is only about 20-25 minutes. Look at the photos, don’t they look drool worthy? As the title suggests? Let me know in the comments!
Drool worthy stuffed Capsicum
Ingredients
- 6 mixed colour capsicums
- 500 gms potato
- 2 onions
- 2 green chillies
- 2 inch ginger
- Unsalted Cooking Butter at room temperature
- Sugar 1 tablespoon
- Salt per taste
- Half a cup tomato puree
- A teaspoon of chaat masala
- Pepper or Chilli Powder
- Old bread for making bread crumbs
- Handful coriander and mint leaves
- Cheese slice optional
Instructions
Steps for making the stuffing:
- Clean half a kg of potatoes and pressure cook them. Add adequate water in the vessel and the pressure cooker as well. Pressure cook for about 12 whistles, that is the level I did in my pressure cooker. Also, keep cooking butter out so that it comes to room temperature.
- Let the pressure cooker cool down completely, take the potatoes out and let them cool as well.
- When it has reached a comfortable level of heat for you, peal your potatoes.
- Coarsely mash your potatoes.
- Cut 2 onion, 2 chillies, 2 inch ginger
- Keep half a cup of tomato puree aside
- Heat a big pan.
- Add 2 tablespoons of cooking butter or ghee and melt it
- Add the cut onions, chillies and ginger to this, let it splutter. Onions need to go pink or translucent in colour.
- Next add the mashed potatoes and stir everything together
- Now add 1 tablespoon of sugar and salt per taste
- Pour the tomato puree now to this
- Add a teaspoon of chunky chaat masala
- Add a teaspoon of pepper and or mirchi powder, based on how spicy you want it.
- Mix all the ingredients together and let it simmer for a bit.
- Let the mixture cool
- Prepare breadcrumbs by crumbling old bread. This helps in giving binding to the stuffing. Keep aside.
- Pre heat your oven to 180C for 20 minutes, line your baking dish with butter or parchment paper.
- Steps for prepping the capsicum (before stuffing)
- Cut the top of the capsicum off, deseed it thoroughly and cut vertically in half (refer photo above)
- Cut 2 lemons and keep aside.
- Keep some room temperature cooking butter in a dish, dip the cut lemons into this butter.
- Apply the lemon and butter mixture to the inside of the deseeded capsicum.
- Coat the outside and inside of the capsicum with some butter, you can use your hand or a buttering brush.
- Cut some fresh coriander and mint leaves for added taste.
- Steps for stuffing the capsicum
- Take 2 tablespoons of the potato stuffing, mix it with the bread crumbs and then dip it in the coriander and mint leaves.
- Now carefully add the stuffing to the prepared capsicum.
- You can add a slice of cheese on top, the taste is amazing!
- You can line about 4-6 at a time, this depends on how big your capsicum are.
- Pop it into your preheated oven.
- It takes about 20-25 minutes to bake, see the level of charring. I don’t like mine overly burnt.
- Let it cool for about 5-10 minutes. It might look cool but the stuffing is really hot!
