Stuffed Capsicums Recipe|Bharleli simla /bhopli mirchi|@akshatasrecipes

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.

Wash 4 medium sized capsicums and cut off the tops.

Use a spoon to scoop out the seeds and insides of the capsicum, keeping them intact.

Boil, peel, and mash 4 medium sized potatoes.

Add 1 inch of grated ginger to the mashed potatoes.

Mix in the juice of half a lime (about 1 tablespoon).

Add 1/2 teaspoon of roasted cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of dry mango powder, 1/2 teaspoon of asafoetida, and salt to taste.

Stir in 4 tablespoons of roasted peanut powder and about 1 tablespoon of freshly chopped coriander.

Mix all the ingredients well, using a spoon or your hands.

Stuff the capsicums with the potato mixture, pressing down gently to fill them completely.

Heat 3 tablespoons of oil in a pan over medium heat.

Place the stuffed capsicums in the pan with the potato side up.

Cover the pan and cook, turning the capsicums at intervals to ensure even cooking.

Cook until the capsicums are nicely roasted and tender, about 8 minutes total.

Once cooked, place the capsicums with the potato side down to crisp that side.

Cook until golden brown and crispy.

Optionally, sprinkle some chaat masala or lemon juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens