Stuffed capsicum

Everyone has their own recipe for stuffed capsicum. I have tried atleast 4-5 varieties so far with besan filling, potato filling etc. Each one of them has a unique flavor.

I have mentioned about V’s very enthusiastic grandmom before. This recipe was given to me by her. Though she can’t cook now, she makes sure to learn new recipes whenever someone cooks anything new. She gave me this recipe. I loved the way it turned out.

2 big capsicums(green bell peppers)
1/2 cup frozen/fresh coconut
3 green chillies
1/2 tea spn sesame seeds
1/2 tea spn cumin seeds
2 tbl spns peanuts
3-4 strands coriander strands
1/4 tea spn tamarind extract
1/2 cup onion

Grind together coconut, green chillies, sesame seeds, cumin seeds, peanuts, tamarind, coriander leaves. Do not add too much water. It should be very thick.
Mix the ground paste with 1/4 cup onion, salt.
Stuff the mixture into capsicum. (I cut them horizontally and stuff, this way, everything cooks evenly).
Heat oil and fry remaining onion. Now keep the capsicums, close the lid and cook on low flame till done.
While serving, I cut them into smaller pieces.

Serves : 2-3
Preparation time : 30mins

22 thoughts on “Stuffed capsicum”

  1. Yesterday i was reading your other post on stuffed bell pepper with besan and realized hadn’t made it for quite sometime, and you posted one more today. I love filling with peanuts and sesame seeds.

    This sabzi was made at my hubby’s cousins place when we visited them for dinner last month. Her FIL is from Karwar, so maybe this dish has been passed on from there.

  2. i have tried your other bell pepper subzi with besan , it comes out really well, i will defenetly try this one too pretty soon……….

  3. Hi Shilpa

    recently I had read another recipe, where the capsicums are stuffed with “dhokla” batter and steamed and then add normal dhokla tempering and serve it as starters..

    That one would be nice too.

    Your recipe sound almost like the bhagara baingan recipe iwth the peanuts, sesame seeds and cocnut – must sure taste yummy !!

  4. I took the print out of this and prepared thumbu dhonna menasinikai (stufed capsicum in kannada). it Wax great. Aftter 2 dayss we prepared this again with slight variation. we roasted the said ingredients but added few extra ingredients urad dal 1/2 spoon and fenugreek menthya 1/2 spoon. and my sister told me to fry coconut too when the frying of masala was alsmost done. the smell and taste was different. all liked both types
    thanks a lot for posting thumbu dhonna menasinikai receipie
    will write to you in person in a day or 2

  5. I have a doubt with this recipe. You have mentioned that you mix the paste with chopped onions and stuff it into capsicum. Won’t this leave a raw taste. The capsicums get cooked but how does the raw onion get cooked. Or do you mix the paste with cooked onions and then stuff the capsicum.


    Shilpa: Onions get cooked in the steam itself.

  6. smitha bhandari shenoy

    i’m a rare piece in kitchen.
    thought of giving it a try. found ur blog very simple.
    trying this recipe. hopefully it ll turn out good 🙂
    thanks for starting the blog 🙂 its a great help to me (& my husband) 🙂

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