Stuffed Capsicum is a popular dish and there are many versions of it. People often use different types of ingredients to fill the capsicums. This dish can be made non-vegetarian too, by adding chicken or mutton keema to the stuffing; even scrambled egg can also be used. I’m sharing the vegetarian version here what I’ve made using two types of Cheese. These Double Cheese Stuffed Capsicums are more than delicious and it’s a family favourite too, especially among kids.
Double Cheese Stuffed Capsicums
- Capsicum/Green bell peppers- 4 medium sized
- Paneer/Cottage cheese- 300g
- Boiled potatoes- 3 (medium sized)
- Onion- 1 medium sized (finely chopped)
- Roasted Cumin seeds powder- 2 tbsp (Dry fry the cumin seeds on medium flame, until fragrant. Care should be taken not to burn them. Grind using a mixer/grinder.)
- Sugar- ½ tsp
- Peas- ¼ cup
- Black pepper powder- ½ tsp
- Pav bhaji masala- 1 tsp
- Kashmiri mirch powder- ½ tsp
- Garam masala powder- ¼ tsp
- Green chillies- 2 (chopped)
- Vegetable oil- 2 tsp + more
- Grated mozzarella cheese- for sprinkling on top
Wash the capsicums, pat them dry with kitchen towel. Slice off the top part of the capsicums and remove the seeds from inside, make them hollow. Brush the outer skin of the capsicums with vegetable oil. Keep aside.
Heat 2 tsp oil in a frying pan (nonstick preferably). Add chopped onions, sauté on medium flame until translucent. Now add crushed paneer, mashed potatoes and peas along with all the other ingredients. Mix well and stir fry on medium flame until a dry mixture forms (approximately for 10mins). Remove from heat.
Fill the capsicum shells evenly with this mixture, sprinkle mozzarella cheese on top.
Preheat the oven to 200 C. Grease a baking tray with oil (or you can line the tray with aluminium foil or baking paper), arrange the stuffed capsicums on it. Bake for 20 minutes or until the outer skin of the capsicums turn wrinkled.
Serve immediately as starter or side dish.
You can bake the sliced off top parts of the capsicums along with the stuffed ones. Apply them as covers for these stuffed capsicums while you’re going to serve them.