Stuffed capsicum is a popular north Indian dish that is prepared by stuffing capsicum with cheese. If you are on a vegan diet, you can replace the cheese with boiled potatoes. You can also choose to bake the capsicum but since I prefer some oil in my main meals, I used pan cooking. This can be served with parantha/puri or can also be eaten as a lip-smacking snack.
I have also seen my friends trying different versions of stuffed capsicum here. You can use red or yellow bell peppers instead of the green ones and you can fill them with pasta/noodles and cheese. There's a lot of experimentation scope here, you can try as per your taste and likings.
2 minutes
5 minutes
1 person
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Capsicum | 1 Unit |
| 2. | Cottage Cheese (Panner) | 50 gms |
| 3. | Onion | 1 Unit |
| 4. | Salt | As per taste |
| 5. | Red Chilli Powder | 1 TBSP |
| 6. | Coriander Powder | 1 TBSP |
| 7. | Garam Masala | 1 TBSP |
| 8. | Oil | 2 TBSP |
Step 1: Take the capsicum, separate the top stem and hollow it from inside by removing all seeds. Keep aside.
Step 2: Grate the paneer. Add chopped onion, salt, red chilli powder, coriander powder and garam masala. Mix well.
Step 3: Now stuff the paneer mixture into the hollowed capsicum properly. Make sure the stuffing is properly settled and doesn't ooze out.
Step 4: Heat oil in a pan. Place the capsicum in the pan on 1 side and let it cook.
Step 5: Keep turning the capsicum until all sides are properly cooked.
Step 6: Serve hot with lacha parantha.
Try this recipe at home! Happy Cooking!
