Stuffed Capsicum With Sweet Potato Recipe
Total Time: 45 minutes
Cuisine: Indian
Ingredients:
- salt
- sweet potato skin
- methi leaves (fenugreek leaves)
- red chilli powder
- cloves garlic
- virgin olive oil
- coriander (dhania) leaves
- cumin seeds (jeera)
- black pepper powder
- green bell pepper (capsicum)
- turmeric powder
- garam masala powder
Instructions:
- To begin making the Stuffed Capsicum with Sweet Potato Recipe, we will first cook the sweet potato in a pressure cooker with water and salt and keep it ready
- Pressure cook it for 4 whistles
- Later, switch off the heat and release the pressure naturally and take the potatoes out
- Peel the skin and by using a potato masher, mash to a smooth mixture
- Heat a kadai with little oil, add cumin seeds and allow them to splutter for few seconds
- Add chopped garlic and saute till it softens
- Add cooked sweet potato along with all the spice powder including turmeric powder, red chilli powder, black pepper powder, garam masala powder and give it a mix
- Once the spice powders are mixed, switch off the heat
- Drizzle the mixture with olive oil at the end so that the mixture will stay moist
- Preheat the oven to 180 degree Celsius
- Prep the bell peppers by carefully cutting the top of the capcisum which contains the stem and removing the core and seeds
- Make sure you remove everything from inside without tearing
- To the mixture, add the dried fenugreek leaves at the end and give it a toss
- Stuff this mixture into the bell peppers till the brim
- Place them on a baking tray
- Bake them for about 20 minutes until the bell peppers are cooked
- You can drizzle some olive at the top before baking
- Serve the Stuffed Capsicum with Sweet Potato Recipe along with Rajasthani Dal, Bhindi Masala and Phulka for an everyday meal