stuffed capsicum

These fabulous stuffed capsicums taste as good as they look.

Feta & herb stuffed baby capsicums

nets (about 10) baby red capsicums

creamy feta

fresh ricotta

tbsp finely chopped fresh continental parsley

tbsp finely chopped fresh dill

tsp lemon rind

black pepper

milliliters (1/4 cup) fresh lemon juice

tbsp extra virgin olive oil

watercress sprigs, washed, dried, to serve

These colorful Keto Stuffed Peppers and filled with delicious our Low Carb Cajun Ground Beef and topped with melty cheese. It’s a quick and tasty meal that’s easy on the budget.

Keto Stuffed Peppers - Beef and Cheese Capsicum

olive oil

onion

garlic (crushed)

beef

cajun spice

salt

pepper (ground)

tomato passata

cauliflower rice

peppers

cheddar cheese (shredded)

Preheat your oven to 200C/390F.Place a large saucepan over high heat and add the oil, onion, and garlic. Saute until the onion starts to turn translucent.

Add the ground beef and saute until browned, then add the cajun spice, salt, pepper, and tomato passata. Mix well.

Lower the heat and simmer the mixture for 5 minutes.

Remove the pan from the heat, stir through the cauliflower rice and set aside.

Prepare the peppers by slicing off the tops and removing the seeds and white pith from the inside. Sit them in a baking dish with the cut sides facing up.

Evenly spoons the ground beef mixture between the peppers and top with cheddar cheese.

Bake in the oven for 15-20 minutes until the cheese has browned and the peppers are soft.

Serve immediately.

Bharwa Shimla Mirch is a delicious recipe of green bell peppers stuffed with spiced potatoes.

Bharwa Shimla Mirch

potatoes

onion, (finely chopped or ¼ cup finely chopped onion)

green chili, (chopped)

cumin

turmeric powder

red chili powder

mango powder

Garam Masala

coriander leaves ((cilantro leaves))

oil onions

First, boil the potatoes till they completely tender and cooked thoroughly. Peel and grate the potatoes. Keep aside.

Slice off the tops of the capsicum. Remove the seeds. Rinse them in water and pat dry with a kitchen towel. Keep aside.

In a small frying pan, heat oil. Fry the cumin first and then add chopped onions.

Saute the onions till translucent. Add chopped green chilies.

Stir and then add turmeric powder, red chili powder, asafoetida. Stir again.

Add the potatoes and mix everything.

Saute the potatoes for 2 mins and then add garam masala powder, dry mango powder and salt.

Stir well and then add chopped coriander leaves. Mix again and let this spiced potato stuffing become warm or cool down.

With a spoon or with your hands, stuff the potato mixture in the capsicum.

If baking, then brush or rub oil outside the capsicum, before you stuff them with the spiced mashed potatoes.

Now you can bake the stuffed capsicum in an oven or saute in a pan.

making stuffing

Heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.

Cover the pan and allow the stuffed capsicum to cook on a low flame.

You will have to check often after every 5 to 6 mins and keep on changing the sides of the capsicum so that all sides are cooked well. Check, turn the sides and cover the pan again.

You also have to place the open potato side touching the pan. The capsicum will get golden and wrinkled.

Continue to check, change the sides and then cover again till they are cooked well. It took me about 25 minutes to cook these on a low flame.

Garnish with coriander or mint leaves and serve these potato stuffed capsicum  hot or warm with rotis, bread or as a side dish.

for cooking stuffed capsicum in a pan

Stuffed capsicum or stuffed bell pepper recipe made with potato stuffing, spices &amp; herbs. Serve it as a appetizer or side with your meal.

Stuffed Capsicum | Stuffed Bell Pepper Recipe

carrot

green peas

garlic (cloves or 1 tsp ginger garlic paste)

onion (sliced)

garam masala

kasuri methi ((dried fenugreek leaves))

coriander leaves

chaat masala powder (or as needed (optional))

Steam potatoes, carrots &amp; peas until fork tender, without making them mushy.

Chop off the bell pepper tops and set aside. Deseed them as well.

Heat 1 tbsp oil in a pan. Fry cumin and garlic for 30 seconds.

Then add the onions &amp; saute until golden.

Add chili powder, garam masala, kasuri methi. Mix &amp; saute for 1 min.

Next add the steamed veggies and mash them. Mix together salt and coriander leaves.

Stuff the bell peppers with this potato mixture. Fry them in 1 tbsp oil stirring often. You can also cover and cook for sometime.

To bake them preheat the oven at 160 C and bake for 8 to 15 mins depending on the size of capsicums.

Serve stuffed bell peppers as a appetizer or side in your meal.

Top 4 stuffed capsicum recipes from across the web

The most viewed stuffed capsicum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Feta & herb stuffed baby capsicums

Keto Stuffed Peppers - Beef and Che...

Bharwa Shimla Mirch

Stuffed Capsicum | Stuffed Bell Pep...

Top 4 stuffed capsicum recipes from across the web

The most viewed stuffed capsicum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Feta & herb stuffed baby capsicums

Keto Stuffed Peppers - Beef and Che...

Bharwa Shimla Mirch

Stuffed Capsicum | Stuffed Bell Pep...

The most viewed stuffed capsicum recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine