Stuffed Bell Peppers | Stuffed Capsicum Rings | Recipe by Manjula

Cut the tops and bottoms off the bell peppers and take out all the seeds.

Cut the bell peppers into 1/2 inch slices to make rings.

In a bowl, mix the boiled, peeled, and mashed potatoes with salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chili.

Oil your fingers slightly to make mixing easier and mix well until all the potatoes are coated with the spices evenly.

Lightly oil the surface of the bell pepper rings and fill them with the potato mixture, pressing it in.

Heat a heavy bottom flat pan on medium heat and add oil until moderately hot.

Gently place the bell pepper rings in the pan without overcrowding them and cover the pan for 1 minute to cook the peppers.

After 1 minute, gently turn the bell pepper rings over and press them down.

Grill the bell peppers on both sides until they are golden brown, which takes about 4:30 minutes.

Roast cherry tomatoes for garnishing in the pan for about 30 seconds.

Serve the stuffed bell peppers as an appetizer or side dish, optionally with stir-fried cherry tomatoes.

Equipment Needed

Dietary

Allergens