3 to 4 medium capsicums/Bell Peppers
3 medium potatoes
1 medium carrot
¼ cup green peas
2 tablespoon oil
2 garlic cloves or 1 tsp ginger garlic paste
1 onion sliced
½ to ¾ teaspoon red chili powder
½ to ¾ teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
1/3 teaspoon salt
2 tablespoon coriander leaves
¼ teaspoon chaat masala powder or as needed (optional)
Steam the potatoes, carrots & peas until fork-tender, without making them mushy. Chop off the bell pepper tops and set aside. Deseed them as well. Heat 1 tbsp oil in a pan. Fry cumin and garlic for 30 seconds.
Then add the onions & saute until golden. Add chili powder, garam masala, kasuri methi. Mix & saute for 1 min. Next add the steamed veggies and mash them. Mix together salt and coriander leaves. Stuff the bell peppers with this potato mixture. Fry them in 1 tbsp oil stirring often. You can also cover and cook for sometime. To bake them preheat the oven at 160 C and bake for 8 to 15 mins depending on the size of capsicums. Serve stuffed bell peppers as a appetizer or side in your meal. Enjoy !!
By Swasthi’s Recipe