3 medium Capsicum or Bell peppers

3 medium Boiled and mashed potatoes

1 cup Crumbled Paneer or Tofu

1 small onion chopped

2 tablespoons Chopped Cilantro

1/2 teaspoon Haldi (Turmeric powder)

3/4 teaspoon Red chili powder

2 teaspoon Coriander powder (sukha dhaniya)

1 teaspoon Roasted cumin seeds (powdered)

Salt to taste

2 tablespoon Oil (to make masala)

1 tablespoon Oil (to cook capsicum)

2 tsp titbit garam masala 


Preparing the Stuffing

  1. Let’s begin with the stuffing. Assemble all the ingredients.
  2. Heat oil in a pan, add chopped onions, red capsicum and saute for 2 minutes until tender. Add crumbled paneer and mix.
  3. Add in mashed potatoes and all the spices one by one and mix until well blended.
  4. Add chopped cilantro leaves. And give it a final stir. Adjust seasonings.
  5. Allow it to cool down completely before stuffing.

Prepping the Bell Peppers

  1. Wash and clean Bell Peppers.
  2. Take one bell pepper and using a sharp knife, cut the top off
  3. Remove the top.
  4. Run a knife all around the bell pepper and cut its inner part.
  5. Remove and discard.
  6. Hollow bell pepper is ready to be stuffed. Sprinkle some salt on the inside and microwave it for 2-3 minutes. It will reduce the cooking time in half.


Cooking the Bell Peppers

  1. If you choose to do the traditional method, then heat oil in a non-stick pan / kadhai.
  2. Add stuffed bell peppers.
  3. Cover and cook until tender.
  4. Keep turning and changing its position sideways and upside down until fully tender.
  5. Fully cook until tender.
  6. Garnish with some shredded paneer and cheese. Serve hot.
  7. They can be eaten as it is or with yellow dal and warm rotis.
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