Easy Stuffed Capsicum Recipe | Flavor-Packed Potato-Stuffed Bell Peppers!

Delicious Spiced Potato-Stuffed Bell Peppers – this exotic and flavorful snack or side dish is a hit at parties and potlucks! In this recipe, vibrant capsicums are hollowed out, filled with a spicy, savory potato masala, and baked to perfection. The beauty of stuffed capsicums is their versatility – they can be stuffed with a range of fillings! Try a Paneer Bhurji Masala, mixed vegetable masala, or even a cheesy filling with cheddar or mozzarella for a kid-friendly, cheesy stuffed capsicum.

Not only are stuffed bell peppers appetizing and eye-catching, but they’re also a wonderful addition to any Indian bread meal. They make an excellent side dish or starter and can be adjusted to suit your taste by experimenting with different masala fillings and veggies. This post walks you through the steps of creating perfectly baked stuffed capsicums that everyone will love – from spice lovers to kids who adore cheesy flavors!

Tips for Making Perfect Potato Stuffed Capsicum

1. Choose the Right Capsicum: Select firm, vibrant capsicums with no blemishes. Bell peppers in different colors (red, green, yellow) can add visual appeal to your dish.
2. Customize the Filling: While potato masala is delicious, feel free to experiment with other fillings like paneer bhurji, mixed vegetables, or even quinoa for a healthier twist.
3. Spice It Up: Adjust the spice levels according to your preference. If you like it hot, add more green chilies or a pinch of cayenne pepper to the filling.
4. Texture Matters: For a creamier filling, consider adding a bit of grated cheese or a splash of cream to the potato mixture before stuffing the capsicums.
5. Pre-cook Capsicum: If you prefer softer capsicum, you can briefly blanch them in hot water before stuffing. This will reduce the baking time and soften the peppers.
6. Watch the Baking Time: Baking times may vary based on your oven and the size of the capsicums. Keep an eye on them to prevent overcooking and losing their vibrant color.
7. Presentation Counts: For a beautiful presentation, sprinkle fresh coriander leaves on top after baking, and serve on a colorful plate or platter.
8. Make Ahead: You can prepare the filling a day in advance and stuff the capsicums just before baking. This can save time on busy days.
9. Leftover Filling: If you have leftover filling, it can be used as a delicious spread on bread, mixed into salads, or enjoyed as a standalone dish.
10. Pairing Suggestions: This dish pairs well with a variety of accompaniments. Serve with tomato chutney, yogurt dip, or a simple salad for a complete meal.

These tips can help your readers achieve the best results with their Potato Stuffed Capsicum, making the cooking experience enjoyable and the final dish delicious!

Recipe Card to make Easy Stuffed Capsicum Recipe | Flavor-Packed Potato-Stuffed Bell Peppers!

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Easy Stuffed Capsicum Recipe | Flavor-Packed Potato-Stuffed Bell Peppers!

This Potato Stuffed Capsicum recipe features vibrant bell peppers filled with a flavorful potato masala and sautéed to perfection before being baked until tender. It’s a versatile dish that can be served as a delightful starter or as an accompaniment to roti. Enjoy with tomato chutney or ketchup for a delicious and visually appealing meal!

Course Chaat, Dry Curry

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 174kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan
• Oven

Ingredients

• 5 nos Capsicum
• ¼ cup Oil

For Stuffing

• 4 nos Potato big
• 1 nos Onion
• ¼ cup Cashew
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ½ tsp Garam Masala
• 1 tsp Salt Adjust to Taste
• 1 tbsp Lemon Juice
• 1 handful Coriander Leaves Finally chopped

For Tempering

• 1 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 chopped Green Chilli

Instructions

• Wash the potatoes and pressure cook them with the skin on for 2-3 whistles. Once the pressure is released, peel and coarsely mash the potatoes.
  4 nos Potato
• Heat oil in a pan and add mustard seeds and cumin seeds, allowing them to splutter. Add the green chili and sauté for a few seconds.
  1 tbsp Oil, 1 tsp Mustard Seeds, 1 tsp Cumin Seeds, 1 chopped Green Chilli
• Add the chopped onions to the pan and sauté until they turn translucent. Then, add turmeric powder, red chili powder, and garam masala, mixing well. Let the spices cook for 2 minutes to release their flavors
  1 nos Onion, ½ tsp Turmeric Powder, 1 tsp Red Chili Powder, ½ tsp Garam Masala
• Add cashews, salt, and the cooked, mashed potatoes to the pan, mixing everything well. Adjust the salt if needed, then switch off the heat. Finally, add lemon juice and chopped coriander leaves, giving it a final stir. Your Potato Masala Filling is ready!
  ¼ cup Cashew, 1 tsp Salt, 1 tbsp Lemon Juice, 1 handful Coriander Leaves
• Thoroughly wash the capsicums and slice off the tops. Using a small, sharp knife, carefully remove the white pith and seeds from inside.
  5 nos Capsicum
• Once the capsicums are hollowed out, fill each one to the brim with the potato filling.
• Heat oil in a pan and place the stuffed capsicums inside. Shallow fry them on all sides for about 5 minutes, gently turning each capsicum with tongs to ensure even cooking.
  ¼ cup Oil
• Pre Heat the Oven. Transfer the sautéed stuffed capsicums to a cake tin and bake in a preheated oven at 350°F (170°C) for 25 minutes.
• Serve the mouth-watering Potato Stuffed Capsicum with tomato chutney or ketchup as a delicious starter, or enjoy it as an accompaniment to roti.

Video

Notes

Tips for Making Perfect Potato Stuffed Capsicum

1. Choose the Right Capsicum: Select firm, vibrant capsicums with no blemishes. Bell peppers in different colors (red, green, yellow) can add visual appeal to your dish.
2. Customize the Filling: While potato masala is delicious, feel free to experiment with other fillings like paneer bhurji, mixed vegetables, or even quinoa for a healthier twist.
3. Spice It Up: Adjust the spice levels according to your preference. If you like it hot, add more green chilies or a pinch of cayenne pepper to the filling.
4. Texture Matters: For a creamier filling, consider adding a bit of grated cheese or a splash of cream to the potato mixture before stuffing the capsicums.
5. Pre-cook Capsicum: If you prefer softer capsicum, you can briefly blanch them in hot water before stuffing. This will reduce the baking time and soften the peppers.
6. Watch the Baking Time: Baking times may vary based on your oven and the size of the capsicums. Keep an eye on them to prevent overcooking and losing their vibrant color.
7. Presentation Counts: For a beautiful presentation, sprinkle fresh coriander leaves on top after baking, and serve on a colorful plate or platter.
8. Make Ahead: You can prepare the filling a day in advance and stuff the capsicums just before baking. This can save time on busy days.
9. Leftover Filling: If you have leftover filling, it can be used as a delicious spread on bread, mixed into salads, or enjoyed as a standalone dish.
10. Pairing Suggestions: This dish pairs well with a variety of accompaniments. Serve with tomato chutney, yogurt dip, or a simple salad for a complete meal.

These tips can help your readers achieve the best results with their Potato Stuffed Capsicum, making the cooking experience enjoyable and the final dish delicious!

Nutrition

Serving: 170g | Calories: 174kcal | Carbohydrates: 7g | Protein: 22g | Fat: 7g | Saturated Fat: 2.3g | Sodium: 93mg | Fiber: 2g | Sugar: 4g

Method to make Stuffed Capsicum Recipe with step by step picutres

• Wash the potatoes and pressure cook them with the skin on for 2-3 whistles. Once the pressure is released, peel and coarsely mash the potatoes.
• Heat oil in a pan and add mustard seeds and cumin seeds, allowing them to splutter. Add the green chili and sauté for a few seconds.
• Add the chopped onions to the pan and sauté until they turn translucent. Then, add turmeric powder, red chili powder, and garam masala, mixing well. Let the spices cook for 2 minutes to release their flavors
• Add cashews, salt, and the cooked, mashed potatoes to the pan, mixing everything well. Adjust the salt if needed, then switch off the heat. Finally, add lemon juice and chopped coriander leaves, giving it a final stir. Your Potato Masala Filling is ready!
• Thoroughly wash the capsicums and slice off the tops. Using a small, sharp knife, carefully remove the white pith and seeds from inside.
• Once the capsicums are hollowed out, fill each one to the brim with the potato filling.
• Heat oil in a pan and place the stuffed capsicums inside. Shallow fry them on all sides for about 5 minutes, gently turning each capsicum with tongs to ensure even cooking.
• Preheat the oven and keep it ready
• Transfer the sautéed stuffed capsicums to a cake tin and bake in a preheated oven at 350°F (170°C) for 25 minutes
• Serve the mouth-watering Potato Stuffed Capsicum with tomato chutney or ketchup as a delicious starter, or enjoy it as an accompaniment to roti.

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