Stuffed Bell Pepper

time I post one of my favourite recipes i.e. “Stuffed Bell Pepper”, under this
recipe we have to stuffed capsicum or bell pepper with mashed and spicy
potatoes mixture and cook in mustard oil. I love colourful bell pepper for this
recipe, I choose red and green. Capsicum is easily available in every season… but in summer, you get
seasonal and in good quality. Bell pepper is known as sweet pepper/ capsicum or
peppers available with red, green, yellow and orange in color.
Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.

Time: 15 Minutes
Time: 20-25 Minutes
Serving: 2-3
4 Medium Sized Bell Pepper (red & green)
4 Medium Sized Boiled Potatoes
2 Tbsp. Chopped Coriander leaves
2 Chopped Green Chilies
1/2 Tsp. Cumin Powder
Salt to Taste
1/2 Tsp. Red Chili Powder
2 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/2 Tsp. Raw Mango Powder
1 Tbsp. Mustard Oil

Boil and mash the potatoes in separate bowl. Heat
the pan with little ghee or oil. Add cumin seed and turmeric powder. Sauté for
1 minutes and add green chili. Add mashed potatoes and spices. Mix well and cook
for 2 minutes on low flame. Mix chopped coriander and keep aside to cool at
room temperature.
Cut the top part of bell peppers very
carefully and remove seeds. Stuff the bell pepper with potatoes mixture. Heat the
mustard oil in the wok till to smoky point. Place the bell pepper and cover it
with lid. Cook for 10-15 minutes till to soft and tender. Now stuffed bell
pepper is ready to serve with paranthas.

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23 thoughts on “Stuffed Bell Pepper”

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