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Stuffed Capsicum

Veggie.Lover's picture
  Capsicums 6
  Ghee/Oil 1⁄2 Tablespoon
For stuffing
  Bread slices/1/2 cup poha 2
  Potatoes 2 , boiled and mashed
  Tomatoes 2
  Onions 2 , finely chopped
  Bread crumbs 2 Tablespoon (Adjust Quantity As Needed)
  Coriander leaves 1⁄2 Bunch (50 gm), chopped
  Finely chopped mint leaves 4 Tablespoon
  Pepper 1⁄2 Teaspoon
  Salt 1 1⁄4 Teaspoon

Slice off stem portions of capsicums.
Remove seeds.
Cook capsicums in salted boiling water for two minutes.
Drain well.
Heat 3/4 tablespoon oil in a pan and fry onion for 10 minutes.
Add chopped tomatoes removing as many seeds as possible.
Soak bread slices in water; squeeze out all excess water and add to the cooking mixture along with rest of the ingredients.
Allow it to cool.
Tightly stuff capsicums with the above stuffing.
Apply a little ketchup on the top and press bread crumbs.
Heat remaining oil in a flat bottom pan and place capsicums, crumbs side down.
Pour a little oil on each capsicum.
If possible, put some live coals on the cover, or arrange capsicums on a well greased baking dish and bake in moderate oven for 20 to 25 minutes.
Longer baking will break capsicums.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 978 Calories from Fat 119

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 6.2 g31.1%

Trans Fat 0 g

Cholesterol 20.1 mg6.7%

Sodium 3056.5 mg127.4%

Total Carbohydrates 202 g67.3%

Dietary Fiber 40.1 g160.3%

Sugars 45 g

Protein 31 g62.2%

Vitamin A 226.3% Vitamin C 1477.6%

Calcium 49.1% Iron 77.6%

*Based on a 2000 Calorie diet

Stuffed Capsicum Recipe