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Stuffed Capsicum Recipe
|Bread slices/1/2 cup poha||2|
|Potatoes||2 , boiled and mashed|
|Onions||2 , finely chopped|
|Bread crumbs||2 Tablespoon (Adjust Quantity As Needed)|
|Coriander leaves||1⁄2 Bunch (50 gm), chopped|
|Finely chopped mint leaves||4 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 978 Calories from Fat 119
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 6.2 g31.1%
Trans Fat 0 g
Cholesterol 20.1 mg
Sodium 3056.5 mg127.4%
Total Carbohydrates 202 g67.3%
Dietary Fiber 40.1 g160.3%
Sugars 45 g
Protein 31 g62.2%
Vitamin A 226.3% Vitamin C 1477.6%
Calcium 49.1% Iron 77.6%
*Based on a 2000 Calorie diet
Cook capsicums in salted boiling water for two minutes.
Heat 3/4 tablespoon oil in a pan and fry onion for 10 minutes.
Add chopped tomatoes removing as many seeds as possible.
Soak bread slices in water; squeeze out all excess water and add to the cooking mixture along with rest of the ingredients.
Allow it to cool.
Tightly stuff capsicums with the above stuffing.
Apply a little ketchup on the top and press bread crumbs.
Heat remaining oil in a flat bottom pan and place capsicums, crumbs side down.
Pour a little oil on each capsicum.
If possible, put some live coals on the cover, or arrange capsicums on a well greased baking dish and bake in moderate oven for 20 to 25 minutes.
Longer baking will break capsicums.