Grilled Filled Capsicum

Grilled capsicum/shimla mirch is very tasty… many of you would have them as a part of a barbecue I’m sure.. 🙂 You cant ask for more if it is stuffed with some masala.. along with cheese melting from the top… Yes..that’s what I managed to put together for dinner today..

Ingredients: (Serves 2) Preparation time – 30 mins​
Potatoes – 5/6 baby potatoes or 2 medium sized potatoes
Green chili’s – 2 finely chopped
Capsicum – 2 medium sized
Tomato puree – 3-4 spoons
Onion – 1 medium sized, finely chopped
Cumin/ Jeera seeds – 1 tsp
Corriander powder – 1 tsp
Garam Masala – 1 tsp
Turmeric Powder – a pinch
Garlic Pods – 2, finely chopped
Ginger – about half an inch, finely chopped
​Pudina/ Mint Leaves – 3-4 leaves, finely chopped
Spring Onions – 1 stalk , finely chopped
Oil – 1 tbsp
Salt to taste
Grated Cheese – 2 spoons

Method:​
​Preparing the Filling:
Pressure cook potatoes and peel them and mash them. Add the chopped green chili’s, garlic, salt and pudina/mint and mix well.

Heat oil in a pan and keep set the heat to medium. Add the Jeera seeds and fry them. Add the chopped onions and saute them till they start turning slightly brown. Add turmeric powder and fry. Now add the tomato puree and fry till the raw flavour of the tomatoes go away. Add some salt. Add the garam masala powder and fry. Make sure the raw flavour of the garam masala goes away. The masala for the stuffing is ready.

Cool the prepared masala for a couple of minutes. Finally add the chopped spring onions & mix the masala with the mashed potatoes. The stuffing is ready now.
Set the oven to preheat to 200 degrees in the grill mode.

Cut the capsicum from the top and remove the seeds from the inside as shown in the picture.

Stuff each capsicum with the stuffing till the brim.

Place the stuffed capsicum on the grill and grill them for about 15 minutes. Closely watch them as they grill. Keep turning them so that they get grilled from all sides and don’t burn.

​Garnishing:​
Once grilled, take them out and garnish them with some grated cheese, let the cheese melt from the heat. You can also use some sweetcorn and spring onions for garnishing as shown.

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​Serving Suggestions:
Serve hot with chapati’s.

If you liked this recipe, you may also like – Mustard & Peri Peri flavoured grilled chicken.., Grilled/Baked fish in Green Masala, Mix-veg skewers with a Yogurt dip, Sweet Mini Peppers with JOG n Cheese Paste etc.

 

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