Stuffed Baked Capsicum or Stuffed Roasted Capsicum

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa provides a protein-rich, gluten-free alternative, while lentils are cost-effective and nutritious.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast offers a cheesy flavor with fewer calories, while cottage cheese is budget-friendly.

Pressure cook half a kilo of potatoes in a pressure cooker; peel and roughly mash them.

Finely cut 2 medium sized onions, 2 inches of ginger, and 2 green chillies.

Cut mint and coriander leaves and keep aside.

Use 6 capsicums, deseed them, and split them in half; keep aside.

Cut 6 slices of old hardened bread and toast them in a pan with 1.5 tablespoons of cooking butter until brown; remove and keep aside.

In the same pan, add 2 tablespoons of cooking butter and finely chop onion; mix.

Add finely diced ginger and green chillies to the pan.

Add half a cup of tomato puree and mix.

Add 1 teaspoon sugar and salt to taste; mix well.

Add 1 teaspoon of chunky chaat masala and half a teaspoon of chili powder; mix.

Reduce heat to simmer and add in the mashed potatoes; cook for around 5 minutes on high flame, stirring continuously.

Lower the heat and mix in finely chopped coriander and mint; turn off the heat.

Make lemon butter by mixing 2 tablespoons of butter with the juice of 2 to 3 lemons.

Butter a baking pan and add parchment paper; coat the capsicums with the lemon butter mixture inside and out.

Stuff each capsicum with 2 tablespoons of the potato mixture.

Add some bread crumbs and herbs on top, then place a slice of cheese on top.

Bake in the preheated oven at 180 degrees Celsius for a maximum of 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens