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The stuffed capsicum recipe is healthy and contains all the nutritious ingredients. The recipe is made with different coloured bell peppers which add colours to the dish making it vibrant and appealing. The capsicum is stuffed with paneer sauteed along with vegetables like carrot, peas, green chillies with a dash of balanced spices and sauces to add flavours and tanginess to the recipe. Capsicums are versatile in nature and hence go along with any main dish. It could be served as dressing in salads, pastas, spaghettis, noodles and even as pizza toppings. The crunch of the capsicum goes perfect with the saucy pastas and spaghettis. For the stuffed capsicum, the stuffing could be even of Chinese fried rice, soya granules mixture and even eggs baked along with the capsicum or cover and cooked over a pan.
Nutrients Present in Bell Peppers
A raw red bell pepper contains 94% water, 5% carbohydrates, 1% protein and almost zero amount of fat and hence acts as a good weight loss food. A red bell pepper contains twice the Vitamin C and eight times the Vitamin A as green capsicum. Bell Peppers are a rich source of Vitamin C, thus helping in immunity building. They have good amounts of Vitamin A, B6, Vitamin E and other necessary nutrients such as folate, riboflavin, etc. They are used as salads or as pizza toppings.
Ingredients:
- 1 large Green Capsicum
- 1 large Red Capsicum
- 2 tbsps + 2 tsps Olive Oil
- 2-3 Spring Onion Bulbs
- 2 tsps chopped Garlic
- 1 medium Carrot, grated
- ½ cup Corn Kernels, boiled
- Salt to taste
- ¼ cup frozen Green Peas
- 2 tbsps Red Chilli Sauce
- 1 cup grated Cottage Cheese
- ¼ cup grated Processed Cheese
- A few fresh Coriander sprigs, for garnishing
Method Of Preparation:
- Heat 1 tbsp olive oil in a deep non-stick pan. Slice spring onion bulbs and add to the pan. Add garlic and sauté for a minute
- Halve green and red capsicums, remove seed to make them hollow and roast on low heat to make them soft
- Add carrot and corn kernels to the pan and mix well. Add salt and mix well. Add green peas and mix again. Add red chilli sauce and mix well. Cook till all the vegetables are done. Switch off the heat and add grated cottage cheese and mix well
- Sprinkle salt and drizzle 2 tsps olive oil in the capsicum halves. Stuff a portion of vegetable mixture in each capsicum half
- Heat 1 tbsp olive oil in another non-stick pan and place stuffed capsicum halves in it. Cover and cook for 10-15 minutes. Remove the lid and sprinkle grated cheese on each capsicum half. Cover again and cook on low heat for 15-20 minutes. You can also bake them in the oven
- Arrange on a serving plate and serve hot garnished with sprigs of coriander
This stuffed capsicum could be served as a snack or as an accompaniment. The melting processed cheese over the stuffing makes it look tastier and appetising. This recipe could be counted as a healthy evening snack alternative and could be served as starters in any house warming party.
