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Indian Recipe : Stuffed Capsicum

This is a vegetarian dish

Serves: 4 to 5
Preparation time: 15 minutes
Cooking time: 1 hour


  • 10 capsicums, each approx 70g
  • 4 tbsp oil
  • ½ cup onions, chopped
  • 4 tsp cashew nuts, chopped
  • 4 tsp raisins
  • 1 tsp white pepper
  • 1 2/3 tsp garam masala
  • 2 tsp green chilies, finely chopped
  • 2 tsp ginger, finely chopped
  • 1 tbsp green coriander, chopped
  • Salt to taste
  • 750g potatoes, boiled and mashed
  • 2 2/3 tbsp butter for basting


  • 5 tsp oil
  • 2/3 tsp green cardamoms
  • 1 bay leaf
  • 4 tsp onions, sliced
  • 10g garlic cloves
  • 1 ½ cups tomatoes, chopped
  • 2/3 tsp mace powder
  • Salt to taste
  • 4 tbsp cream


  1. Slice tem off the capsicum, remove seeds and keep aside.
  2. Heat oil in a pan, sauté onions, cashew nuts and raisins over low heat for 5 to 6 minutes.
  3. Add white pepper, garam masala, green chilies, ginger, half of the green coriander, salt and potatoes, stir for 5 minutes. Remove from heat.
  4. Fill each capsicum with the potato mixture and arrange the capsicums in a greased baking dish. Bake at 175°C for 15 to 20 minutes, basting with melted butter.
  5. For the sauce, heat oil in a pan, sauté cardamoms, bay leaf, onions, garlic cloves and tomatoes. Add 2 cups water, cook for 20 minutes. Strain sauce through a fine sieve. Stir in the mace, salt and cream.
  6. Remove capsicums from the oven, arrange them on a platter. Pour the sauce over the capsicums, sprinkle remaining green coriander and serve.

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Last Modified: 11/27/11.