Crispy tender bell peppers, stuffed with the combination of mashed potatoes, fresh herbs and topped with cheese, makes for an excellent midweek dinner option.
The stuffed bell peppers also known as stuffed capsicum, are perfect for weeknight meals. You can serve them as an appetizer or as a side dish. This colorful, light and flavor-packed recipe, can be made under 30 minutes. It can be roasted both in a grilled pan or in an oven. I used a classic filling of mashed potatoes and also sauteed onions along with it, as it adds a whole lot of flavor to the filling.
This recipe will make you fall in love with the earthy flavors of bell peppers. The relishing flavors of the stuffed bell peppers are just heavenly divine.
Stuffed peppers are very versatile, you can do anything with them. There are plenty of options to explore, just make them according to your own taste and preferences. Feel free to be adventurous with the veggies, herbs and spices. With every filling you use, the bell peppers will bring out a delicious flavor out in a palate.
There are different colors of peppers available in the market, you can chose any one of them. Each will bring out, different flavors while cooking. Also, try to pick up the small peppers for this dish, so that they can easily stand on the pan while roasting. If you are using larger ones, you can trim the bottom slightly to create the flat surface and use them.
If roasting directly on a gas stove, heat a non-stick frying pan and spray oil. Place all the stuffed capsicums in a pan, cover with a lid and reduce the stove to low. Let them cook for 10 mins. Keep rotating in between so that they get cooked from all sides. Top it with cheese, and roast it for 2 more minutes and serve with rice or on its own!
Do try this recipe, I'd love to hear how it turns out for you!
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Stuffed Bell Peppers with Classic Mashed Potato Recipe
Preparation time: 15 minutes
Cooking time: 30 minutes
Author:
Ingredients
3 potatoes, boiled and mashed
4 bell peppers, deseeded (green/red/yellow)
1 onion, finely chopped
1 tomato, finely chopped
2 tsp butter
1/2 inch ginger, grated
2 cloves garlic, finely chopped
1 tbsp salt or as per taste
1/2 tbsp black pepper
1/2 tbsp chilli powder
1/2 tbsp cumin powder
handful of coriander leaves or cilantro
shredded mozzarella (optional)
Method
1. Steam or boil potatoes without making them mushy. Mash them with potato masher, leaving some texture. Season to taste with salt and pepper. Keep aside.
2. Cut the tops of the bell peppers and deseed them. Cook the bell peppers, uncovered in boiling water for 5 minutes, drain well or microwave them for about 3 minutes before stuffing them with the filling.
3. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 2 minutes. Next, add chopped tomato and cook for 2 minutes. Then, add salt, black pepper, cumin and chilli powder. Mix everything well. Add mashed potatoes and cilantro, stir it nicely and cook them until done on low flame.
4. Spoon the potato mixture in a capsicum till it's neck and stuff them tightly.
5. Preheat the panggangan to 160 C/320 F. Arrange the stuffed capsicum side by side, in one single layer onto a pre-heated baking tray by lightly brushing it with oil. If the peppers won’t stand, trim the bottom slightly to create the flat surface. Roast it for 10-12 mins, or until it's evenly cooked. If they turn soft and tender, they are done.
6. Top it with cilantro and mozzarella cheese and place it back in the panggangan for another 2 minutes till melted and enjoy!
Notes
1. If roasting directly on a gas stove, heat a non-stick frying pan and spray oil. Place all the stuffed capsicums in a pan, cover with a lid and reduce the stove to low. Let them cook for 10 mins. Keep rotating in between so that they get cooked from all sides. Top it with cheese, and roast it for 2 more minutes and serve!
2. Since we are baking the mashed potatoes you might want to use a dash of more salt than what you generally use, as bell peppers try to dominate any dish.
3. You can top it with a bit of cheese to make it more indulgent.