Ingredients
4 to 5 medium-large shimmer mirch (capsicum or bell peppers with green coloring)
Medium potatoes ranging from 4 to five, or approximately 180 to 200 grams of potatoes
1/3-1/2 cups of steamed or cooked peas – if desired
One small onion, finely chopped 1/2 cup chopped finely
One green chili chopped
1/2 teaspoon cumin
One teaspoon of turmeric powder
Red chili Powder 1/4 cup
1 pinch asafoetida (hing) – optional
Half teaspoon of dry mango powder (amchur powder) or as needed. It is recommended to use (a substitute of 1/4 cup of lemon juice in case dry mango powder isn’t readily available. You can also increase the amount of lemon juice according to your personal preference)
1/8 to 1/4 teaspoon Garam Masala
Two teaspoons crushed coriander leaves (cilantro)
One tablespoon of oil to sauté the onions.
1 or 1.5 tablespoons of oil to sauté the capsicum
salt as needed
Instructions
Making Stuffing
The potatoes should be washed thoroughly. After that, boil them until they are fully cooked and tender. Peel and then grate them. Keep aside.
Cut away the uppers and sides of capsicum. Take out the seeds. Rinse them under water and dry them using an old kitchen towel. Keep aside.
In a small pan, prepare the oil. First, fry the cumin at a low temperature, and then include chopped onions.
Sauté the onions until translucent, Stirring frequently. Incorporate chopped chilies.
Mix and then add the asafoetida powder and red chili powder. Stir again.
Mix the potatoes in and add everything.
Cook the potatoes for two minutes, then add the garam masala, dry mango powder, and salt according to your taste.
Mix well, and after that, add the chopped leaves of coriander. Mix once more and let this spiced potato stuffing get warm or cool.
Put the potato mix into the capsicum with a spoon or your hands.
If baking, you can brush or rub oil around the capsicums, then put them in a sack with spiced potatoes.
You can now bake the stuffed capsicums in the oven or sauté in the pan.
For Cooking Stuffed Capsicum In A Pan
The oil can be heated in a pan or kadai/wok. Put the capsicums stuffed within the oil pan.
Cover the pan, and allow the stuffed capsicums to cook over a low flame.
It would help if you kept an eye on the pan every 5-6 minutes and then kept changing your capsicum’s sides to ensure that all sides are cooked thoroughly. Be sure to check, rotate the sides, and close the pan again.
Putting the potato’s open side on the pan is also necessary. The capsicum will turn wrinkled and golden.
Keep checking, changing the sides, then cover them until they are cooked thoroughly. It took me around an hour to prepare them on a low heat.
Garnish with mint or coriander leaves. Serve these capsicums stuffed with potatoes hot or warm, with rotis, bread, or as an accompaniment dish.
It is also delicious and served with curd or raita. If you’re feeling adventurous, add grated cheese or paneer to help.
It can be packed in a tiffin bag with plain paratha or chapati.
Notes
This recipe is easily adjusted to produce a huge batch.
You can make use of any neutral-flavored oil.
You can choose any color-matched bell pepper, including green, red, yellow, or orange. Also, you can mix two or three bell peppers to create an attractive dish.
For baking stuffed capsicums in the ovenPre-heat your oven to 200 degrees Celsius.
Place the stuffed capsicums on baking sheets and bake them at 200 degrees Celsius for 20-30 minutes (oven temperatures differ depending on the oven, so be sure to keep an eye) until the capsicum has turned golden and wrinkled. You can also sprinkle grated cheese with the potatoes before baking.
