Stuffed Capsicum (Stuffed Bell Peppers)

Stuffed Capsicum Recipe

For Stuffing:
- 4 large capsicums (bell peppers) – any color (red, yellow, or green)
- 1 cup cooked rice (you can use white rice or brown rice)
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1/2 cup corn kernels (optional)
- 1/2 cup cooked chickpeas (or any beans like kidney beans or black beans)
- 1/4 cup paneer (cottage cheese), crumbled (optional)
- 1/4 cup grated cheese (mozzarella or cheddar) – optional
- 2 tablespoons olive oil or ghee
- 1/2 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon juice
For Baking:
- 2 tablespoons olive oil (for brushing)
- 1/4 cup water

Preheat Oven: Preheat your oven to 180°C (350°F).
Cut the Capsicum: Wash the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes carefully. You can keep the tops aside and chop them for the stuffing if you like. (Alternatively, slice the peppers in half for a quicker version.)
Blanch the Capsicum: In a large pot of boiling water, immerse the whole bell peppers for about 2-3 minutes to slightly soften them. Remove and set them aside to cool. This step helps the peppers cook better in the oven.

Heat Oil: In a large pan or skillet, heat 2 tablespoons of olive oil or ghee over medium heat.
Sauté the Aromatics: Add cumin seeds to the hot oil and let them splutter. Then add finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until fragrant.
Cook Tomatoes: Add the chopped tomatoes and cook until they soften and release their juices (about 3-4 minutes).
Add Spices: Stir in garam masala, red chili powder, turmeric, ground coriander, and salt. Cook the spice mixture for another 2 minutes until the oil begins to separate from the masala.
Add Vegetables and Beans: Mix in the corn kernels, cooked chickpeas (or your preferred beans), and crumbled paneer. Stir well to combine.
Add Rice: Add the cooked rice and mix everything together gently, ensuring the rice is coated with the spices. Cook for an additional 2-3 minutes.
Finish the Stuffing: Turn off the heat. Add freshly chopped coriander leaves and lemon juice. Adjust the seasoning if needed. The stuffing should be flavorful and slightly moist, not dry.

Stuff the Peppers: Carefully spoon the prepared stuffing into each bell pepper, pressing gently to fill them completely. If you reserved the tops, you can place them back on the peppers after stuffing, or you can leave them open for a more rustic look.

Prepare the Baking Dish: Brush a baking dish with a little olive oil and place the stuffed capsicums in it. Drizzle a little oil on top of the stuffed peppers to help them roast.
Add Water: Pour 1/4 cup of water into the bottom of the baking dish (to keep the peppers from drying out while baking).
Bake the Peppers: Cover the dish with aluminum foil and bake for about 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes to allow the peppers to brown slightly on top and get a nice roasted flavor.
Optional: You can sprinkle some grated cheese on top of each stuffed pepper before baking for a cheesy, golden finish.

Garnish and Serve: Once done, remove the stuffed capsicums from the oven and let them cool for a minute. Garnish with more fresh coriander leaves and serve hot.

Serve the stuffed capsicums as a main dish along with a side of raita (yogurt dip) or a fresh green salad.
It can also be paired with naan or a quinoa salad for a wholesome meal.

Enjoy your delicious Stuffed Capsicum!