Stuffed Capsicum Masala/Stuffed Bell Pepper Masala

Though this stuffed capsicum masala looks very hard to make, it is really very easy and has immense flavour and taste. I have made potato filling for the stuffing which can be replaced with tomato cheese filling or potato & peas masala filling or anything of your choice. The stuffed capsicum masala is very filling, one stuffed capsicum and two rotis makes one whole meal. I have used different colored capsicums, you can make with any coloured capsicums depending on availability.

Here’s how to make Stuffed Capsicum Masala with step by step photos…

Ingredients

Capsicum/Bell Pepper [any colour]	5
Cloves	2
Cinnamon sticks	2” stick
Dry red chillies	3 or 4
Coriander seeds	1 ½ tbsp.
Onion	1 finely chopped
Green chillies	2 or 3
Garlic	3 cloves
Ginger	2 “ piece
Grated coconut	2 tbsp
Tamarind	Small gooseberry size ball
Turmeric powder	¼ tsp
Oil	2 tbsp
Salt	As needed

Potato Stuffing 

Potatoes	2 [Boiled & mashed]
Onion	1 finely chopped
Red chilli powder	½ tsp
Coriander powder	1 tsp
Mustard seeds	¼ tsp
Chana dal	¼ tsp
Urad dal	¼ tsp
Cumin seeds	1 tsp
Oil	2 tsp
Curry leaves	5 or 6

Method

Potato Stuffing:

Wash and boil the potatoes. Now peel and mash the boiled potatoes and keep it aside.

Heat oil in a kadai, splutter mustard seeds, add cumin seeds, chana dal, urad dal, curry leaves and wait until the dals turn to golden brown color.

Now add the onions and saute until golden brown.

Add the red chilli powder, coriander powder, turmeric powder, salt and mix well.

Add the mashed potatoes and mix well. Let it cook for about 3 -5 minutes and switch off the stove.

Now the potato stuffing is ready.

Masala/Gravy

Heat one tsp of oil in a kadai. Add the cloves, cinnamon sticks, dry red chillies, coriander seeds, peanuts and fry until golden brown color. Now switch off the stove and transfer it to a plate and let it cool for grinding.

Heat one tsp of oil the same kadai, add onions, green chillies, garlic, ginger and saute until they change color. Now add the grated coconut and saute for about a minute and switch off the stove. Transfer it to a plate and let it cool for grinding.

Now grind all the ingredients [cloves, cinnamon sticks, red chillies, coriander seeds, peanuts, onion, green chillies, garlic, ginger, coconut] along with tamarind and salt to a fine paste by adding required amount of water.

Wash and cut the top of the capsicum and remove the seeds. It will look hollow. Slice off a little at the bottom, so that it will stand.

Now stuff the capsicum with the potato stuffing and keep it aside.

Heat about 1 tbsp of oil in a pan and place the stuffed bell peppers. Now add the ground paste and one cup of water.

Cover with a lid and let the capsicum/bell peppers cook completely for about 5-7 minutes. Open the lid to check if there is enough water.

Switch off the stove and serve it hot with steamed rice or chapatis or rotis.

Super delicious and colorful Stuffed Capsicum Masala is ready to be enjoyed.

Suggestions

I have used yellow, orange and green capsicums. You can use any colored capsicums depending on availability.

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