Baked Stuffed Capsicum

What makes this dish special

This is a healthy take on stuffed capsicum, using very little oil and baked in the oven. Green capsicum is cut longitudinally and stuffed with a potato mixture. The core of the capsicum can be removed, but it is edible and will become soft when baked. The potato mixture is made with mashed potatoes, onion, ginger, green chili, coriander, and spices. The capsicum is brushed with oil and baked until golden brown. This dish can be served hot with parathas, naan, or roti. It can also be eaten as a snack.

Recipe

Ingredients:

• 2 medium green capsicum (cut longitudinally)
• 4 medium boiled potatoes (mashed)
• 1 medium onion (finely chopped)
• 2-3 green chilies (finely chopped)
• 1 Tbsp green coriander (finely chopped)
• Salt to taste
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp amchoor powder
• 2 tsp oil

Instructions:

1. Preheat oven to 180 degrees Celsius on bake mode (bottom rod heat only).
2. Mix all ingredients for the filling.
3. Stuff the capsicums with the filling.
4. Brush oil on all sides.
5. Set to bake, face up.
6. After 20-25 minutes, turn the grill (top rod) on also.
7. Bake till golden on top.
8. Serve hot garnished with chopped coriander.

Tips:

• When preparing the potato mixture, use a bowl that is slightly larger than needed. This will make it easier to mix the ingredients without spilling.
• When adding salt, remember to account for the capsicum as well as the potato mixture.
• The green chilies are optional.

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