Stuffed Capsicum

By Shanti Petiwala  |  5th Aug 2015  |  
4.7 from 2 reviews Rate It!
  • Photo of Stuffed Capsicum by Shanti Petiwala at BetterButter
Stuffed Capsicumby Shanti Petiwala
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About Stuffed Capsicum Recipe

This is one of my favourite dishes. As a child and even a teenager, I remember my parents hosting a lot of get-together parties with their friends. That was when my sister and I would be responsible for cleaning the house, setting up the upholstery, and helping mom in the kitchen. You wouldn't know it (those of you who know her), but my sister -- today, a voracious baker (check her blog here) -- would refuse to step into the kitchen; but I was more than happy to oblige. That's where I gleaned so much information from Amma about the intricacies of cooking. Some dishes that still stand out in my mind today are her stuffed capsicum (people loved it so much, they'd actually ask for a doggie bag to take home!) and her jeera chicken (I'm yet to recreate that in my kitchen). I love the word stuffed. Well, to my greedy mind, palate and stomach, it simply means more food, and like my blog suggests a riot of flavours. Stuffed capsicum was, is and will always be my favourite -- and only my mom can cook the best version. She has a secret ingredient, which thankfully I don't have in my kitchen, so couldn't use; else I'd probably not have put this recipe up here. Moreover, my version has been tweaked a bit. Nevertheless, these capsicums taste just perfect. Another favourite in this dish is the mustard seeds and the oil -- yes, don't cringe -- the oil that they have been tempered in, with the sweetness of the capsicum that just lifts the dish to new heights.

Stuffed Capsicum is one dish which makes its accompaniments tastier. With the right mix of flavours, Stuffed Capsicum has always been everyone's favourite. This recipe by Shanti Petiwala is the perfect one to try at home for your family. The Stuffed Capsicum recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Stuffed Capsicum is few minutes and the time taken for cooking is 90 minutes. This is recipe of Stuffed Capsicum is perfect to serve 0 people. Stuffed Capsicum is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Stuffed Capsicum. So do try it next time and share your experience of cooking Stuffed Capsicum by commenting on this page below!

Stuffed Capsicum

Ingredients to make Stuffed Capsicum

  • 3 medium sized capsicums (cut into half and de seeded)
  • 750 ml water
  • For the stuffing:
  • 5-6 medium onions (chopped fine)
  • 2 medium tomatoes (chopped fine)
  • 1 tsp mustard seeds
  • 2 tbsp oil
  • 1 tbsp ginger-Garlic paste
  • 1/2 tsp turmeric powder
  • 1.5-2 tsp Chili powder (depending on your spice quotient)
  • 1.5 tsp coriander powder
  • 4-5 heaped tablespoons Besan/chickpea flour
  • 1.5 tsp Sugar/1 tsp jaggery
  • salt to taste
  • A handful of chopped coriander leaves
  • Tempering:
  • 1 tsp mustard seeds
  • 2 tbsp oil

How to make Stuffed Capsicum

  1. Add 750ml of water to a large vessel and bring it boil. Add capsicum to this boiling water and blanch. When the capsicum starts to change colour, drain and set aside.
  2. For stuffing, heat 2 tbsp. of oil in a wok/kadai and add in mustard seeds. When they start to splutter add ginger-garlic paste and fry for few seconds. Now add onions and fry till they turn golden brown.
  3. Add in chopped tomatoes and on high flame stir until everything gets combined and look like a paste. Time to add powdered masalas along with sugar/jaggery (I prefer jaggery for its earthier taste) and salt.
  4. Stir and on low flame add besan tablespoon by tablespoon by continuously mixing the stuffing until everything comes together and gains light color.
  5. Check for seasoning at this point and adjust accordingly. Stuff this mixture into blanched capsicums up to its brim using a spoon.
  6. Add 2 tbsp. oil to a large sauce pan and add mustard seeds, when they start to splutter, add stuffed capsicums carefully. Add little water and cook covered until capsicums turn tender and hold their shape.
  7. Remove from flame onto a serving plate and garnish with coriander leaves and tempered mustard seeds. Serve hot with chapatti or even dal and rice.

My Tip:

Alternatively, you can roast this in a preheated oven at 200 C for 30 minutes -- no need to add the water. Just coat the capsicums in a little oil before stuffing them.

Reviews for Stuffed Capsicum (2)

Prerna Pai2 years ago


Vaishali Sankhayan4 years ago