Stuffed Capsicum/Bell Peppers

Delectable whole peppers(capsicum) dish prepared by stuffing red & green peppers with a delicious stuffing of onions & tomatoes sautéed with spices.

Time: 30 minutes


Serves: 4

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  1. 4-5 small capsicum (bell peppers)
  2. 2 large onions
  3. 1 tablespoon freshly ground garlic
  4. 1 tablespoon freshly ground ginger
  5. 1 small tomato
  6. 4 tablespoons oil
  7. 1/2 tablespoon turmeric powder
  8. 1 tablespoon coriander powder
  9. 1/2 tablespoon cumin powder
  10. 1 tablespoon red chilli powder
  11. 1/2 tablespoon amchur powder
  12. Salt to taste


  1. Peel the onions and coarsely grind them in an electric grinder. Keep aside.
  2. Grind the tomato into a smooth paste and keep aside.
  3. Heat 2 tablespoons oil in a non-stick pan. Add the onion, garlic and ginger paste. Cook on medium heat while stirring frequently. Cook till the paste turns golden brown in colour.
  4. Add the tomato paste, salt, turmeric, amchur, red-chilli, coriander and cumin powder. Mix well and saute till the moisture gets evaporated and oil starts separating from the masala. Keep aside and let it cool.
  5. Cut the top of each capsicum and scrape out the seeds with the help of a knife. Do not throw the tops, save them to be used later.
  6. Stuff each capsicum with the prepared onion masala (stuffing). Place the top of each capsicum over it and seal it by inserting a toothpick into it.
  7. Heat oil in a non-stick pan and place the stuffed peppers/capsicum in it. Cover the pan and cook on medium heat. Keep turning them over and cook till they are evenly cooked from all sides.
  8. Serve hot with roti or paratha.

Stuffed Capsicum makes a great combination with palak & boondi raita when served with roti or paratha.

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