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  • Preeti Shridhar

Stuffed Capsicum

My organic vegetable vendor sent these tiny capsicums. They were so fresh and juicy. Hard to find these days. I immediately thought of making stuffed capsicum . My husband is very fond of these.

I made them in my cast iron skillet. These little beauties turned out so crisp.


Capsicum 250 gms

Oil 2 tbsp

Mustard seeds 1/2 tsp

Fennel seeds 1/2 tsp

Asaefotida a pinch

Salt 1/4 tsp


Boiled potatoes 250 gms

Red chili powder 1 tsp

Coriander powder 1 tsp

Fennel powder 1 tsp

Turmeric powder 1/2 tsp

Amchoor powder 1/2 tsp

Garam masala 1/4 tsp

Chat masala 1/2 tsp

Grated ginger 1 tsp

Salt to taste


  1. Wash the capsicum and pat them dry with a kitchen towel.

  2. Cut them into two vertically.

  3. Remove the seeds..

  4. Mash the boiled potatoes.

  5. Mix rest of the ingredients mentioned under stuffing.

  6. Taste and adjust seasoning.

  7. Fill the stuffing into capsicum.

  8. Heat oil in a pan or skillet.

  9. Add asaefotida ,followed by mustard seeds.

  10. Once mustard seeds crackle, add fennel seeds .

  11. Now sprinkle salt and carefully keep the capsicum pieces with stuffed side up.

  12. Cook on low to medium heat..

  13. Once the bottom cooks and crisps up, turn them carefully.

  14. Let the stuffing also crisp up.

  15. Remove them to a serving platter.

  16. Serve them with Indian bread of your choice.


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