Stuffed capsicums, or bell peppers, are a vibrant and versatile dish perfect for a weeknight dinner or a special occasion. This recipe offers a delicious twist on a classic, featuring a flavorful paneer and vegetable filling that’s both hearty and satisfying. Forget bland stuffed peppers; this recipe bursts with aromatic spices and the creamy texture of paneer cheese, complemented by a medley of fresh vegetables. It’s a healthy and satisfying meal that’s surprisingly easy to prepare, even for beginner cooks.
The combination of sweet bell peppers and savory paneer creates a delightful contrast in textures and tastes. This recipe is easily adaptable to your preferred vegetables and spice levels, making it a truly customizable dish. Ready to create your own flavorful stuffed capsicum masterpiece? Let's dive into the easy step-by-step instructions below.
Tools Needed
- Pan
- Baking tray
- Knife
- Cutting board
Ingredients
- Oil
- Onions
- Garlic
- Green chilies
- Tomatoes
- Boiled potatoes
- Paneer (optional)
- Corn (optional)
- Bell peppers (optional)
- Black olives (optional)
- Red chili powder
- Red chili sauce
- Sugar
- Dried oregano
- Coriander leaves
- Salt
- Mozzarella cheese
- Medium-sized Capsicums
Step-by-Step Instructions
Step 1. Prepare the Paneer and Vegetable Filling
- Heat some oil in a pan. Add finely chopped onions and cook for a few seconds.
- Add finely chopped garlic, green chilies, deseeded tomatoes, and boiled potatoes to the pan.
- Add finely chopped paneer (optional), corn (optional), or bell peppers (optional).
- Add red chili powder, red chili sauce, a little sugar, dried oregano, coriander leaves, and salt. Mix well.
- Turn off the heat and let the filling cool for 5 minutes.
- Add mozzarella cheese to the cooled filling and mix well.
Step 2. Prepare the Capsicums
- Chop the capsicums in half and deseed them, creating capsicum cups.
Step 3. Stuff and Garnish the Capsicums
- Fill the capsicum cups with the mixture, ensuring the filling is level with the top.
- Garnish with a little extra mozzarella cheese.
Step 4. Bake the Stuffed Capsicums
- Place the stuffed capsicums on a baking tray and bake at 180°C for 10-12 minutes.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If you don't have paneer, you can make the filling with only potatoes.
- Serve as an appetizer or a side dish.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 10-15g
FAQs
1. Can I use different vegetables in the filling?
Absolutely! Feel free to substitute your favorite vegetables like mushrooms, zucchini, spinach, or peas. Adjust cooking time as needed depending on the vegetables you choose.
2. What can I substitute for paneer?
You can replace paneer with crumbled firm tofu, ground meat (beef, chicken, or lamb), or even lentils for a vegetarian option. Adjust seasonings accordingly.
3. How do I store leftover stuffed capsicums?
Store leftover stuffed capsicums in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
This easy paneer and vegetable stuffed capsicum recipe is a guaranteed crowd-pleaser, offering a delightful blend of flavors and textures. From preparation to cooking, the entire process is straightforward and enjoyable, making it perfect for both weeknight dinners and special occasions. So, gather your ingredients and get ready to savor these delicious and satisfying stuffed peppers!