Stuffed Capsicum | Potato Stuffed Bell Pepper

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Delicious Spiced Potato-Stuffed Bell Peppers – this exotic and flavorful snack or side dish is a hit at parties and potlucks! In this recipe, vibrant capsicums are hollowed out, filled with a spicy, savory potato masala, and baked to perfection. The beauty of stuffed capsicums is their versatility – they can be stuffed with a range of fillings! Try a Paneer Bhurji Masala, mixed vegetable masala, or even a cheesy filling with cheddar or mozzarella for a kid-friendly, cheesy stuffed capsicum.

Not only are stuffed bell peppers appetizing and eye-catching, but they’re also a wonderful addition to any Indian bread meal. They make an excellent side dish or starter and can be adjusted to suit your taste by experimenting with different masala fillings and veggies. This post walks you through the steps of creating perfectly baked stuffed capsicums that everyone will love – from spice lovers to kids who adore cheesy flavors!

Table of Contents

Tips for Making Perfect Potato Stuffed Capsicum

Choose the Right Capsicum: Select firm, vibrant capsicums with no blemishes. Bell peppers in different colors (red, green, yellow) can add visual appeal to your dish.
Customize the Filling: While potato masala is delicious, feel free to experiment with other fillings like paneer bhurji, mixed vegetables, or even quinoa for a healthier twist.
Spice It Up: Adjust the spice levels according to your preference. If you like it hot, add more green chilies or a pinch of cayenne pepper to the filling.
Texture Matters: For a creamier filling, consider adding a bit of grated cheese or a splash of cream to the potato mixture before stuffing the capsicums.
Pre-cook Capsicum: If you prefer softer capsicum, you can briefly blanch them in hot water before stuffing. This will reduce the baking time and soften the peppers.
Watch the Baking Time: Baking times may vary based on your oven and the size of the capsicums. Keep an eye on them to prevent overcooking and losing their vibrant color.
Presentation Counts: For a beautiful presentation, sprinkle fresh coriander leaves on top after baking, and serve on a colorful plate or platter.
Make Ahead: You can prepare the filling a day in advance and stuff the capsicums just before baking. This can save time on busy days.
Leftover Filling: If you have leftover filling, it can be used as a delicious spread on bread, mixed into salads, or enjoyed as a standalone dish.
Pairing Suggestions: This dish pairs well with a variety of accompaniments. Serve with tomato chutney, yogurt dip, or a simple salad for a complete meal.

These tips can help your readers achieve the best results with their Potato Stuffed Capsicum, making the cooking experience enjoyable and the final dish delicious!

If you like this recipe then you may also want to try

Bread Potato Rolls : Bread Potato Roll is a very scrumptious evening snack. Crispy outside and soft inside, this is one of the perfect snack to be served with hot tea/coffee!
Eggless Tutti Frutti Buns : Eggless Tutti Frutti buns are a popular evening snack in many cake shops especially in Iyengar Bakery. The coconut with tutti frutti melt in the mouth making this sweet buns so delicious.
Street Side Style White Peas Masala Gravy : Beach Sundal, Beach Pattani (Peas) gravy is a popular road side snack. It's usually served in a bowl mixed with broken Vada / Samos and topped up with finely chopped onion and sev.

Recipe Card to make Easy Stuffed Capsicum Recipe | Flavor-Packed Potato-Stuffed Bell Peppers!

Method to make Stuffed Capsicum Recipe with step by step picutres

Wash the potatoes and pressure cook them with the skin on for 2-3 whistles. Once the pressure is released, peel and coarsely mash the potatoes.
Heat oil in a pan and add mustard seeds and cumin seeds, allowing them to splutter. Add the green chili and sauté for a few seconds.

Add the chopped onions to the pan and sauté until they turn translucent. Then, add turmeric powder, red chili powder, and garam masala, mixing well. Let the spices cook for 2 minutes to release their flavors

Add cashews, salt, and the cooked, mashed potatoes to the pan, mixing everything well. Adjust the salt if needed, then switch off the heat. Finally, add lemon juice and chopped coriander leaves, giving it a final stir. Your Potato Masala Filling is ready!

Thoroughly wash the capsicums and slice off the tops. Using a small, sharp knife, carefully remove the white pith and seeds from inside.

Once the capsicums are hollowed out, fill each one to the brim with the potato filling.

Heat oil in a pan and place the stuffed capsicums inside. Shallow fry them on all sides for about 5 minutes, gently turning each capsicum with tongs to ensure even cooking.