Stuffed Capsicum | Cooksmart | Sanjeev Kapoor Khazana

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive for cooking.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is a budget-friendly grain alternative.

Heat 1 tbsp olive oil in a deep non-stick pan. Slice spring onion bulbs and add to the pan. Add garlic and sauté for a minute.

Halve green and red capsicums, remove seed to make them hollow and roast on low heat to make them soft.

Add carrot and corn kernels to the pan and mix well. Add salt and mix well. Add green peas and mix again. Add red chilli sauce and mix well. Cook till all the vegetables are done. Switch off the heat and add grated cottage cheese and mix well.

Sprinkle salt and drizzle 2 tsps olive oil in the capsicum halves. Stuff a portion of vegetable mixture in each capsicum half.

Heat 1 tbsp olive oil in another non-stick pan and place stuffed capsicum halves in it. Cover and cook for 10-15 minutes. Remove the lid and sprinkle grated cheese on each capsicum half. Cover again and cook on low heat for 15-20 minutes. You can also bake them in the oven.

Arrange on a serving plate and serve hot garnished with sprigs of coriander.

Cooking Techniques

Equipment Needed

Spice Level: