Stuffed Bell Pepper

We love to have raw Bell Peppers as salad every day for lunch! Appa sometimes gets bored of the raw salad and so Amma tries out new recipes that involve minimum cook time keeping the veggies just cooked and not over cooked!

We made Roasted Shimla Mirch Soup and Besanwali Shimla Mirch. As Amma and I were planning what to do next with Shimla Mirch, Appa suggested why not try Stuffed Capsicum! And so that's what it is! Stuffed capsicum in various avatars! Today we present Stuffed capsicum in gravy style with a Healthy Twist!

INGREDIENTS

4 Shimla Mirch | Green Bell Peppers

1tsp Oil

For Stuffing:

150 gm Mushroom, finely chopped 

2 Potatoes, boiled and grated

75 gm Paneer, grated
2 tblsp Besan | Chick Pea flour, dry roasted

1/2 tsp Ajwain | Carom Seeds
1/2 tsp Jeera | Cumin Seeds

1 tsp Saunf | Fennel Powder             

1/2 tsp Jeera | Cumin Powder

1/4 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder

2 Green Chillies, finely chopped
1 tsp White Til | Sesame Seeds, dry roasted
10 Raisins, finely chopped
5 Almonds, finely chopped

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/2 tsp Oil

To taste Salt

For Gravy:

2 Tomatoes, roughly chopped

2 Onion, roughly chopped                                     1 Potato, boiled and peeled

1 tsp Jeera | Cumin Seeds
4 Lavang | Cloves

1 " Dalchini | Cinnamon Stick
1 tsp Dhania | Coriander Seeds
2 Green Chillies
1/2 " Adrak | Ginger
1 tsp Pav Bhaji Masala
1 tsp Kasuri Methi | Dried Fenugreek Leaves
1/2 tsp Oil

To taste Salt

For Garnish:

10 Raisins
5 Almonds, slivered

METHOD

• Preparing Gravy:
• In a non stick pan heat oil, add jeera, dalchini, lavang, pav bhaji masala and dhania. 
• When jeera crackles, add onion and saute for 2 minutes.
• Add tomatoes and saute for 3 to 4 minutes. 
• Switch off the gas and transfer to a plate to cool.
• Grind along with boiled potato to a smooth paste. If required add very little water.
• In the same non stick pan, add this smooth paste and add water to adjust gravy consistency. Let this come to a boil and then switch off the gas.
• Crush Kasuri Methi with palms and then mix well in the gravy.
•  Keep the gravy aside.
• Preparing  Bell Peppers:
• Wash and dry  Bell Peppers. Slice the Stem part and gently scoop out the seeds. Retain the stem for garnish.
• Preparing Filling:
• In a non stick pan, heat oil and add jeera. 
• When jeera crackles add onion, Saute for 2 minutes.
• Add mushroom and saute for 3 minutes.
• Add all the spice powders, green chilli and adrak. Saute for 3 minutes on low flame.
• Add ajwain, salt, grated potatoes and grated paneer. Mix well for 2 minutes.
• Add dry roasted besan and til. Mix well. Switch off the gas,
• Transfer the filling to a bowl and add chopped raisins, almonds and fresh dhania. Mix well and keep aside.
• Preparing Stuffed  Bell Peppers:
• Take one  Bell Pepper and stuff half way with the filling. 
• Layer this with a thin spread of gravy.
• Fill the remaining part with filling and gently press few raisins and almond slivers on top. For a visual delight you can also finely dice half  Bell Pepper and then press them on top!
• Similarly prepare the remaining  Bell Peppers.
• Place all the stuffed  Bell Peppers on a plate and cover them with the stem. Steam them for 10 minutes. If you are using pressure cooker, do not add the whistle.

• After 10 minutes, open the steamer and gently remove the plate. 
• In a non stick kadhai, heat oil and gently place all the steamed stuffed Bell Peppers in the same way as we steamed them.
• After a minute, switch off the gas. The base of the Bell Peppers would have turned slightly dark.
• Assembling Stuffed Bell Pepper:
• In a serving platter, plate some gravy.
• Place gently the sauteed Steamed Stuffed Bell Peppers along with the stems.
• Garnish with raisins and almond slivers. Gently sprinkle freshly chopped Dhania Leaves.
• Serve hot with any Rice, Biryani|Pulav.

Stuffed Bell Peppers are very tasty and this method ensures this is totally healthy. In case you wish you can also shallow fry them.

Note:

a. You can also prepare the gravy in advance. Refrigerate it and use within 2 days. Heat the gravy before you serve.

We have used:
1. Everest Pav Bhaji Masala
2. Borges Olive Oil - Light
3. Mother Diary Paneer Fresh
4. Tata Salt Lite
5. Everest Tikhalal Red Chilli Powder
6. Everest Kasuri Methi

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.