How to Make Perfect Stuffed Capsicum With Paneer, Sweetcorn and Indian Spices
Stuffed capsicum creates a meal without complicated techniques or hard-to-find ingredients. Bell peppers hold their shape while baking, forming a tender shell for paneer, vegetables and mild spices. The dish suits a weekday dinner, weekend lunch or small gathering, and its filling can be adapted to ingredients already available at home.
A few simple steps help the peppers cook evenly and keep the stuffing moist. Choose peppers that stand upright, cook the filling first and avoid excess liquid. Serve them warm with roti, rice or salad for a satisfying vegetarian meal that looks special without demanding hours in the kitchen.
Wash the peppers and pat them dry. Slice off their tops, then remove the seeds and white inner ribs without cutting through the sides. If a pepper will not stand upright, trim a very thin slice from its base.
Let the mixture cool slightly before filling the peppers. Pack it firmly enough to hold together, but do not crush the pepper walls. Place the stuffed capsicums in a lightly oiled baking dish. Add a spoonful of water to the bottom if the dish tends to dry out, keeping the liquid away from the filling.
No oven? Arrange the peppers upright in a heavy, covered pan with a small splash of water, and cook over low heat until tender, checking often to prevent scorching. Serve immediately with roti, rice or a simple salad. Leftovers should be cooled promptly, refrigerated in a covered container and reheated until steaming hot.
A few simple steps help the peppers cook evenly and keep the stuffing moist. Choose peppers that stand upright, cook the filling first and avoid excess liquid. Serve them warm with roti, rice or salad for a satisfying vegetarian meal that looks special without demanding hours in the kitchen.
Ingredients for four servings
Choose four medium bell peppers, 200 grams of crumbled paneer, one finely chopped onion, one small carrot, half a cup of sweetcorn or peas, one chopped tomato, a teaspoon of cumin, half a teaspoon of turmeric, a little chilli powder, salt, oil and chopped coriander. Grated cheese is optional; a squeeze of lemon can brighten the filling.Wash the peppers and pat them dry. Slice off their tops, then remove the seeds and white inner ribs without cutting through the sides. If a pepper will not stand upright, trim a very thin slice from its base.
Prepare the filling
Warm a little oil in a pan and add cumin. Once fragrant, stir in the onion and cook until softened. Add carrot and sweetcorn or peas, followed by tomato, turmeric, chilli powder and salt. Cook until the vegetables are tender and excess moisture has evaporated. Fold in the paneer and coriander, then turn off the heat.Let the mixture cool slightly before filling the peppers. Pack it firmly enough to hold together, but do not crush the pepper walls. Place the stuffed capsicums in a lightly oiled baking dish. Add a spoonful of water to the bottom if the dish tends to dry out, keeping the liquid away from the filling.
Bake and serve
Bake in a preheated oven at 190°C for around 25–35 minutes, depending on the size and thickness of the peppers. They are ready when the sides soften and the filling is hot throughout. If adding cheese, sprinkle it over during the final few minutes so it melts without becoming too dark. Cooking times vary by oven, so check rather than relying on the clock alone.No oven? Arrange the peppers upright in a heavy, covered pan with a small splash of water, and cook over low heat until tender, checking often to prevent scorching. Serve immediately with roti, rice or a simple salad. Leftovers should be cooled promptly, refrigerated in a covered container and reheated until steaming hot.
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