Stuffed Bell Peppers | भरवां मिर्च | Bharwa Mirch


Did you know red capsicum is healthier than green capsicum. Oh it tastes better and sweeter too. You can go for a healthier stuffing by adding some sprouts, some cottage cheese and some corn. I have made a basic stuffing of potato and green peas this time.

What You Need:

1 Red Capsicum 5 small
2 Boiled Potatoes 3 big
3 Green Peas 50 grams
4 Onion Chopped 1 big
5 Ginger Garlic 1 tbsp
6 Turmeric Powder 1 tsp
7 Red Chili Powder 1 tsp
8 Salt To Taste
9 Coriander Leaves Chopped 2 tbsp
10 Mustard Seeds 1/2 tsp
11 Cumin Seeds 1/2 tsp
12  Fennel Seeds 1/2 tsp
13 Garam Masala 1 tsp
14 Grates Cheese 1 tbsp
15 Curry Leaves 5 or 6


Steps To Make:






Cut Each Capsicum into Half and deseed them. While slitting, check for the flatter portion. The more are capsicum gets heat when you cook , the better and faster it will cook.
Boil water in a deep pan, add a pinch of salt and cook capsicum for 5 minutes.
Drain and wash with cold water to retain color. Keep them aside to cook down.
Heat oil in a pan. Add mustard seeds, cumin seeds and fennel seeds.
Add curry leaves and ginger garlic paste.
Add chopped onions and cook till it turns light pink.
Add green peas, mashed boiled potatoes, turmeric powder, red chili powder and garam masala powder.
Add salt to it and cook covered for 7 to 8 minutes.
Add chopped coriander leaves and mix well.
Switch off flame, add grated cheese and mix so that cheese melts completely and blends with hot cooked potatoes.
Stuff this mixture with help of a spoon inside the half cooked capsicum.
Preheat Oven at 250 degree centigrade.
Grease a baking tray big enough to hold all the capsicum.
Place the stuffed capsicum and cook for 18-20 minutes.
Check at regular intervals as some oven have different settings.
You can optionally cook them on a non-stick flat pan with little oil.




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