Stuffed Capsicum-Potato Stuffed Capsicum Recipe

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.

Boil 4 medium sized potatoes, peel the skin, and cut them into small pieces.

Add 3 teaspoons of oil to a pan and heat it.

Add 1 teaspoon of mustard seeds and wait for them to start spluttering.

Add chopped onion, green chillies, ginger, and curry leaves to the pan and sauté until the onions turn transparent.

Add the boiled and slightly mashed potatoes to the pan along with turmeric powder and salt to taste; mix well.

If making for kids, you can avoid green chillies and instead add a little chili powder.

Cook the potato mixture for 2 to 3 minutes and then turn off the heat.

Add finely chopped coriander leaves to the potato mixture and let it cool completely.

Cut the tops off the capsicums and scoop out the seeds.

Stuff the potato masala tightly inside each capsicum, pressing it well into the corners.

Heat a pan and add 3 to 4 teaspoons of oil.

Place the stuffed capsicums in the pan and cook on low heat.

After 5 minutes, flip the capsicums over to the other side and cook until both sides are well roasted and golden brown.

Remove the capsicums from the pan when they are cooked and enjoy with rice or chapatti or as a snack.

Cooking Techniques

Equipment Needed

Spice Level: