Capsicums (or bell peppers as they are called in U.S. or Canada) can be prepared with them as the main ingredient of a dish. Meaning, they can work not only as part of the sliced ingredients used as taste enhancer or topping. In fact, they can be stuffed with your choice of filling and be eaten after they are browned or baked.
- 6 large capsicum or green bell pepper
- 2 ¼ cups of paneer or chhana, grated
- 1 tbsp. of chaat masala
- 4 green chilli, chopped
- 2 tbsp. of cumin Powder
- 1 cup of spring onion, chopped
- 1 tbsp. of cilantro, chopped
- 1 tbsp. of oil
- Salt to taste
- Slice the top of each capsicum, exposing the insides of the veggie.
- Scoop out the seeds and anything within the capsicum. Leave the capsicum cup and lid for a while.
- Heat oil in a pan and stir-fry the spring onions, cilantro, paneeer, chaat masala, green chillies and cumin powder. Sprinkle the spices with salt to enhance the taste.
- Let the spices to cook for about 4-5 minutes, and then remove from the heat.
- Get the capsicum cups and stuff with the paneer mixture. Cover the capsicum cup with its lid and secure with toothpicks.
- Preheat the oven for about 150⁰C (or about 300⁰F).
- Put the stuffed capsicums on a baking tray carefully and bake until you can see golden brown spots on the skin of the capsicum. You can then get the capsicums out of the oven and remove the toothpicks.
- Serve the stuffed capsicums while they are hot.
Time and Serving
- Preparation : 30 minutes
- Cooking : 45 minutes
- Serving : 6