Stuffed Baked Capsicum | Stuffed Baked Bell peppers || Chef Raj Pundir

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.

Cut the tops off the red, yellow, and green bell peppers and remove the seeds.

Heat a pan on the gas and add a little chopped garlic; toss lightly.

Add chopped onion to the pan and toss with the garlic until translucent.

Add corn to the pan and toss with the onion and garlic mixture.

Add mashed potatoes to the pan and mix well with the other ingredients.

Grate paneer and add it to the mixture in the pan; mix well.

Season the mixture with a little salt and chili flakes; optional oregano can be added but was not used in this instance.

Add chopped green onion to the mixture and mix well to combine.

Let the mixture cool slightly before stuffing it into the prepared bell peppers.

Stuff each of the three bell peppers (red, yellow, and green) with the mixture.

Place the stuffed bell peppers in a baking dish and top with cheese.

Bake in the oven for 2-3 minutes until the cheese is melted and the peppers are cooked through.

After baking, plate the stuffed peppers and serve with a sauce made from mixing white and tomato sauce.

Garnish with fresh cream and microgreens before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens