29 June 2015

Stuffed Capsicum: A Filling That Gives You A Nice Feeling

There are only a few recipes that involve capsicum in my menu and stuffed capsicum was never there in the list although I know there is such thing exists and quite famous, that too. I remember one time, a long time ago when we ordered "Capsicum Nadjakat" at a hotel named "Rock Garden" in Mysore. It was quite good as far as I can remember. That was the first and last though. I didn't even have the interest to make a similar one at home later on. 

Until three days back when we purchased a kilo of capsicum because it was a local produce and very fresh. They really look so grabby, a sight that makes you smile! Well, it did to me!

So finally I decided to try stuffed capsicum. With 2 to 3 recipe write-ups and videos, I was able to put things together -adding and subtracting- and make my version of it.

The results? 

Doesn't it look like one?

The stuffing is so tasty that if it wasn't for the number of capsicum that we have, I would have served it as it is. But stuffed capsicum recipe it was so the filling has to be stuffed in, right? So I went on for the recipe and I was glad I did. It turned out to be sumptuous, nevertheless.

So, let's head on to how I have done it.

WHAT ARE NEEDED? (Make sure to wash properly all ingredients that needed washing)

1. Onions, 3 medium-size, finely chopped
2. Garlic, 2 heads, finely chopped
3. Tomatoes, 2 large-size, finely chopped
4. Potatoes, 2 medium-size, boiled and finely cubed
5. Tofu, 200 or 400 gram, optional (I used tofu in this one mainly because we had 1 box left but others use paneer)
6. Green chili, 1 small piece, finely chopped
7. Turmeric powder, 1/2 tsp.
8. Coriander powder, 1 tsp.
9. Mango powder, 1/2 tsp.
10. Tomato sauce or ketchup, 1 tbsp. (optional)
11. Red chili powder, 1/2 tsp. (optional, only if you prefer it spicier)
12. Salt to taste
13. Oil for sauteing
14. Capsicum, in any color, medium size



1. Heat oil in a pan big enough to accommodate the rest of the ingredients.
2. Add in onions and salt, followed by garlic and green chili, then when garlic looks cooked, add in tomatoes. Mix well and saute' for 5 minutes or until tomatoes' raw smell disappears.
3. Add boiled potatoes and tofu. Mix slowly. Some of the tofu cubes will crumble into pieces but that's okay. Saute' for 5 minutes, mixing once in a while to avoid scorching.
4. One by one, add in the rest of the masala or spices. Cook for 3 minutes. Check the taste.
5. Turn off the stove and let the mixture cool down.

~tasty filling~

In the meantime.....

Wash all capsicum. Check which ones have a flatter bottom. Flatter bottom can sit on the plate well and can be cut half-way horizontally so both sides can be filled with the stuffing or you can just cut it like the one on the picture below (left corner-most).

Those which have pointy 'butt' should be cut vertically.

When all capsicums are cut into halves, remove the insides (seeds) to make room for the filling. When done, fill each half as much as you can.

Preheat oven to 200-degree Celcius for 5 minutes. Place all stuffed capsicums on a baking tray and bake for 10-15 minutes. 

Remove from oven and serve.


~ I haven't tried it yet but my guess is, excluding tofu will be delicious enough for this recipe.

~There were 10 halves and 1 whole stuffed capsicum in total, all for two people. One of them was very small and distorted because there was still filling left to be stuffed in and I ran out of the "perfect-shape-and-size" kind of capsicum but I had no choice. It turned out that this particular capsicum was the spicy kind. Nevertheless, it was good.

~They were served with mint chutney, though it can be eaten alone. But, if you prefer, you can have ketchup with it instead of mint chutney.

~There were 3 halves left and were eaten at dinner time without re-heating. They tasted better, for me.

Pick your choice though! Enjoy!

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