Stuffed Bell Peppers

This is the first time I have tried this recipe and initially I was bit doubtful about how it is going to turn out but it turned out delicious. We don't get large bell peppers in Punjab at this time of year so I used small bell peppers. You can use any filling of your choice be it paneer, potatoes, besan or mix veg.

Preparation time: 15 minutes
Cooking time: 10 minutes
Baking time: 20-25 minutes
Serves 8

Ingredients:

• 8 bell peppers(capsicum)
• 4 medium potatoes(boiled and mashed)
• 3 medium onions finely chopped
• 2tbsps finely chopped french beans
• 1tbsp grated paneer(cottage cheese)
• 2tbsps peas(boiled or frozen)
• 2 green chilies finely chopped
• few coriander leaves chopped
• 1tsp garlic mince
• 1tsp ginger mince
• salt as per taste
• red chili powder if required
• 1tsp amchur(dried mango powder)
• 1tsp roasted cumin powder(zeera powder)
• 1tsp garam masala powder
• 1tbsp butter
• 1tbsp olive oil
• 3cups water
• Mozzarella cheese for garnish

Boil the water and immerse the peppers in it to soften them up. Pat them dry and keep aside. Preheat the oven at 180 degree C. Grease a baking tray. 

Meanwhile, heat oil in the wok and add the ginger-garlic paste to it. Fry it for a minute and add the onions. Saute till they turn pink. Add turmeric powder. Stir well and season with salt and add green chilies. Add beans and cook for 2 minutes. Add mashed potatoes, paneer and peas. Mix well and add garam masala, cumin powder and, amchur. Cook for few minutes and sprinkle the coriander leaves and mix well. The filling is ready.

Meanwhile, cut the top off the peppers and tap them to remove the seeds. Fill in the peppers with the prepared mixture. Place them on the baking tray and put some butter on top of each pepper. Bake for 20-25 minutes.

 Garnish with mozzarella cheese. Serve with paranthas or rotis. Enjoy!!!