Ingredients

For Stuffing
3 medium potatoes, boiled and mashed
1/2 cup paneer, crumbled (optional)
1 small onion, finely chopped
1 green chili, chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp garam masala
1/2 tsp red chili powder
Salt to taste
1 tbsp oil
Fresh coriander, chopped

For Capsicum
4 medium capsicums (green or mixed colors), tops sliced off and seeds removed
1 tbsp oil (for brushing)

Step-By-Step Method

Step 1: Heat oil in a pan. Add cumin seeds and sauté until aromatic. Add chopped onions, green chili, and ginger-garlic paste. Cook until golden

Step 2: Add turmeric, red chili powder, garam masala, and salt. Stir well, then add mashed potatoes and crumbled paneer

Step 3: Cook the mixture for 5–6 minutes until combined and dry. Add chopped coriander and let it cool slightly

Step 4: Stuff the prepared mixture into hollowed capsicums. Press lightly to pack them well

Step 5: Heat a pan or tawa with a little oil and place stuffed capsicums upright. Cover and cook on low flame for 15–20 minutes, turning occasionally until skin is slightly charred and capsicums are tender

Step 6: Alternatively, bake in a preheated oven at 180°C (350°F) for 20 minutes until done

Step 7: Serve hot with roti, paratha, or rice

Manish Tip: To enhance flavor, sprinkle some grated cheese over the stuffed capsicums before baking for a delicious cheesy crust

Nutrition (Per Serving):