Stuffed Capsicum with Sweet Potato Recipe
Description:
The Stuffed Capsicum with Sweet Potato recipe is a nourishing and delightful Indian appetizer that’s not only packed with flavors but is also rich in nutrients. The soft and creamy sweet potato stuffing, combined with aromatic spices like dried fenugreek leaves (methi), cumin, and garam masala, makes for a wholesome dish that can be enjoyed as a light meal or a side. A perfect blend of spice, taste, and texture, this recipe is an excellent addition to any vegetarian diet.
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Bell Pepper (Capsicum) | 4 pieces |
| Sweet Potato | 150 grams (cooked and peeled) |
| Garlic | 4 cloves (chopped) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Methi Leaves (Fenugreek Leaves) | 2 teaspoons |
| Salt | To taste |
| Extra Virgin Olive Oil | 2 tablespoons |
| Coriander (Dhania) Leaves | 2 sprigs (chopped) |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Instructions
-
Cook the Sweet Potato:
Begin by cooking the sweet potato in a pressure cooker with a pinch of salt and water. Cook for about 4 whistles. Once done, release the pressure naturally. Peel the skin and mash the sweet potato with a potato masher until it becomes a smooth mixture. -
Prepare the Spice Mixture:
Heat a kadai or frying pan and add a little oil. Once the oil heats up, add the cumin seeds and let them splutter for a few seconds. Add the chopped garlic and sauté until it softens and becomes fragrant. -
Add the Spices:
Add the mashed sweet potato to the pan and stir in the spices: turmeric powder, red chilli powder, black pepper powder, and garam masala powder. Mix everything thoroughly so that the spices are evenly incorporated. -
Finishing the Stuffing:
Once the spices are well mixed, remove the pan from the heat. Drizzle the mixture with olive oil to keep it moist and flavorful. Finally, add the dried methi leaves (fenugreek leaves) and toss everything together. -
Prepare the Bell Peppers:
Preheat your oven to 180°C (350°F). Carefully cut the tops off the green bell peppers (capsicum) and remove the core and seeds. Be sure to remove all the seeds and membranes from inside the pepper without tearing it. -
Stuff the Capsicum:
Carefully stuff the sweet potato mixture into the bell peppers until they are filled to the brim. Place the stuffed peppers on a baking tray. You can drizzle a little more olive oil on top of the stuffed peppers before baking for added flavor and moisture. -
Bake the Stuffed Capsicum:
Place the tray in the preheated oven and bake the stuffed peppers for about 20 minutes, or until the peppers are tender and cooked through. -
Serve:
Serve the Stuffed Capsicum with Sweet Potato hot, garnished with fresh coriander leaves. This dish pairs wonderfully with Rajasthani Dal, Bhindi Masala, and Phulka for a wholesome Indian meal.
Tips:
- You can drizzle some extra olive oil or even a dash of lemon juice over the stuffed peppers before serving for an added zing.
- For an added depth of flavor, you can also roast the bell peppers slightly in the oven before stuffing them.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 8g |
| Fiber | 5g |
| Sugars | 6g |
| Sodium | 300mg |
Enjoy this healthy and tasty Stuffed Capsicum with Sweet Potato as a nutritious start to any meal or as a fulfilling snack that will delight both vegetarians and those looking for a lighter option!
