STUFFED CAPSICUM , BHARWAN SHIMLA MIRCH

Preparation time : 10 minutes
Cooking time: 20-25 minutes
Serves: 4

Ingredients:

4 small or medium sized capcicums
3-4 boiled and mashed potates
2 tbsp grated cottage cheese
1 small onion chopped, finely chopped
1 green chili, chopped
1/4 tsp degi mirch powder
1/4 tsp dry mango powder/amchur powder
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
2 tsp chopped coriander leaves
1 or 1.5 tbsp oil for sauteing the capsicum
salt to taste

Method:

1. Slice off the tops of the capsicums and remove the seeds.wash them and keep aside.
2. Mix all the ingredients in a bowl accept oil and capsicums and make a filling.
3. Stuff the potato mixture in the cavity of capsicums with the help of a spoon.
4. If baking, then brush some oil outside the bell peppers, before you stuff them with the spiced mashed potatoes.
5. Heat oil in a pan or kadai/wok and place the stuffed capsicum in the pan.
6. Cover the pan and allow the stuffed capsicum to cook on a low flame.
7. Check after every 5 to 6 mins and keep on changing the sides of the capsicums, so that all sides are cooked well. check, turn the sides and cover the pan again.
8. You also have to place the open potato side touching the pan. the capsicum will get golden and wrinkled. It may take about 25 mins to cook these on a low flame.
9. If baking then preheat your oven to 200 degrees C. and place the stuffed capsicum on a greased baking tray and bake at 200 degrees C for 20 to 30 mins or till the capsicums become golden and wrinkled.
10. Garnish with coriander or mint leaves and serve these potato stuffed bell peppers hot or warm with rotis, bread or as a side dish.