Stuffed Capsicum | Bharwan Shimla Mirch | Paneer Stuffed Bell Pepper | Easy Appetizer | Chef Ruchi

cheese

🥗Healthier: nutritional yeast

💰Cheaper: paneer

Nutritional yeast adds flavor while being lower in calories.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are often cheaper and just as nutritious.

capsicums

🥗Healthier: zucchini

💰Cheaper: cabbage leaves

Cabbage leaves can be used as a low-cost alternative.

Preheat the oven to 180°C (350°F).

Cook rice according to package instructions until fluffy.

Heat oil in a pan over medium heat and sauté chopped onions until translucent.

Add minced garlic and ginger; cook until fragrant.

Stir in chopped tomatoes and cook until soft.

Add peas, grated carrot, and spices; cook until vegetables are tender.

Mix the cooked rice with the vegetable mixture; add chopped coriander leaves and lemon juice.

Cut the tops off the capsicums and remove seeds.

Stuff each capsicum with the rice mixture, pressing down gently.

Place stuffed capsicums upright in a baking dish.

Drizzle with oil and sprinkle with cheese on top.

Cover with foil and bake for 25 minutes.

Remove foil and bake for an additional 10 minutes until capsicums are tender.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens