Baked Stuffed Capsicum (Write For Us Contest Entry - 101)

Bell peppers comes in different colors and they are usually used for making accompaniments in Indian cuisines. They go well with naan and parathas when made as a curry but if they are stuffed they can go well with any rice variety. Capsicum can be stuffed with different stuffing such as paneer, potato etc. Today we are going see stuffed capsicum with potato filling which is easy to make when they are baked. Stuffed capsicum are perfect when they are baked than cooked on a stove top as it does looses the crunch of capsicum and looks appealing when compared to the stuffed capsicum made on stove top. But stuffed capsicum made on stove has it own goodness too. You can make them in both ways.

Ingredients:

• Bell Peppers - 2
• Potato Filling(Same as prepared in Masala Bun. Click here for reference) - 2 cups
• Mozzarella Cheese - 2 teaspoons
• Oil - 2 teaspoons
• Pepper powder - Half teaspoon
• Salt - As per taste

Preparation:

Preheat the oven to 180 degrees C. Grease a baking sheet with oil or line it with parchment paper or aluminium foil.
With a sharp knife, gently cut the stem and remove the seeds of the bell pepper.

Tap gently so all the seeds fall off.

Sprinkle little salt and pepper to give some taste to the capsicum so that they are not bwland to taste.
Stuff the potato filling into the capsicum and arrange them vertically on the baking sheet sprinkle some cheese on top.

Apply half teaspoon of oil on each stuffed bell pepper.
I covered the top of the pepper with the stem part applying a little oil to avoid burning of cheese and also for better presentation. If you can exclude this step.

Bake them in the oven for about 30 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned.
The Baked Stuffed Capsicum is now ready to be served.

Serving Options:

These can be served as an accompaniment for Indian breads and rice variety.

Contributed By: Manjula Bharath