Capsicums or Simla Mirch is one of the most commonly available and known to us vegetable for a long time, it’s one of those options we like to use once in a while in our daily cooking. Besides the crunchy texture and the vibrant colors available these days it also has several health benefits attached as well.
Most of us have enjoyed capsicums as a dry subzi (vegetable) with potatoes known to be the best friend to pair along with it. We make it in various styles from the basic dry stir fry to the medium gravy or masala with crushed peanuts or dry coconut as well goes well into it. There are also a variety of Saalan or gravies as we call from the Hyderabadi Mirch ka Saalan to using capsicums as an option to be enjoyed with a little tamarind pulp in the gravy to be enjoyed with hot phulkas.
Stuffing of Capsicums is something that is quite common and besides boiled tadke wale aloo stuffing we can try to make it more interesting and a little fusion touch here and there adds a good choice to our plates too. In this feature, the idea is to create a little variety in fillings for the capsicum cups. From leftover boiled rice to any other dry subzi, non-veg preparations, noodles, pasta, oats, barley, sausages, eggs. etc all of it can find its way into the magic wonder cups and get a new look and taste to it.
Let us check out these 3 simple trio stuffed capsicum recipes:
INDO-MEXI STUFFED SIMLA MIRCH
Ingredients
Green capsicums- 3- 4 nos. cut 1x 2
For the stuffing
Boiled white rice- 2 cups
Oil-1 tbsp.
Ginger-garlic paste/chop-1 tsp
Green chilies-1 tsp chop
Onion-1 small chopped
Boiled rajma/chana/chauli/baked beans from tin- ½ cup
Salt, pepper, garam masala powder- to taste
Chopped coriander leaves- 2 tbsp. chopped
Boiled corn-1/2cup
Tomato ketchup-2- 3 tbsp.
Chili sauce-1 tbsp.
Cheese- 2 tbsp. grated.
Method
- Prepare all the ingredients for the recipe.
- Heat oil, add in the onions, ginger, garlic, chili, and saute for 1 min.
- Add in the boiled corn and rajma etc of your choice and mix well.
- Add salt and masalas, ketchup, chili sauce, little water and mix well.
- Now put in the rice and mix well. Cook for 2 mins, stuff into the green capsicum cups and top with cheese, cover, and cook in a pan with little oil or bake in the oven at 150 deg Celsius for 12-15 mins. Serve hot.
Chefs Variations
Add boiled diced eggs, boiled chopped chicken cubes, sausages, or any leftover chicken or meat dish can also be mixed. Make a choice of colorful vegetables like carrots, beans, peas etc and use that as well.
SOY STUFFED RED CAPSICUMS
Ingredients
Red capsicums- 2 -3 nos. cut 1 x 2
For the stuffing
Boiled pasta of your choice- 1 cup macaroni pasta boiled.
Oil- 1 tbsp.
Garlic- 1 tsp chop.
Onion-1 small chop.
Soy keema- 1 cup soaked in warm water for 10 mins, drain.
Salt and pepper to taste
Turmeric powder, red chili powder, dhania jeera powder- 1 tsp each.
Water-1/4 cup
Tomatoes- 1 cup chopped.
Coriander leaves- 2 tbsp. chopped
Boiled green peas- ½ cups
Schezuan chutney/sauce- 2 tsp
Cheese- 2-3 tbsp. grated.
Method
- Prepare all the ingredients for the recipe.
- Heat oil in a pan, add in the onions, garlic, tomatoes and cook them with salt, masalas and little water for 3-5 mins.
- Now add in the drained out soy keema and green peas and mix well. Simmer and cook for 10 mins/pressure cook-2 whistles.
- Finally add in the pasta, schezuan sauce, and mix well add coriander leaves, stuff into the capsicum cups, top with cheese cook in a non-stick pan or oven. Serve hot.
Chefs Variations
Try the same recipe with chicken keema, paneer bhurji, assorted mushrooms with peas, oats with vegetables, sabudana khichdi with veggie, and little peanut butter sauce, can also use cauliflower keema with peas as a stuffing in the capsicums.
MUSHROOM AUR PYAAZ BHARA YELLOW CAPSICUM
Ingredients
Yellow capsicums- 3-4 nos. cut 1 x 2
For the Stuffing
Oil- 1 tbsp.
Butter- 1 tsp
Garlic- 1 tbsp. chopped
Onion- 2 tbsp. chopped
Sliced fresh mushrooms- 2 cups
Boiled potatoes-1/2 cup cut into small cubes
Spinach/ spring onions- ¼ cup leaves chopped
Salt and pepper to taste
Garam masala powder- ½ tsp
Fresh coriander- 2tbsp chopped
Cheese- ¼ cup grated
Cooked white rice- 1 cup
Fresh cream- 2 tbsp.
Method
- Prepare all the ingredients for the recipe.
- Heat oil in a pan, add in the onions, garlic, saute for 10 seconds, add in the mushrooms, potatoes, salt, pepper, masala and herbs to your taste.
- Stir fry on a high flame to prevent getting watery, add in the cooked white rice, cream, spring onion greens and mix well.
- Simmer for 3 -4 mins, add in the cheese and mix well.
- Stuff into the capsicum cups and cook covered in a non-stick pan with little oil or bake and serve.
Chefs Variations
The same recipe can be tried with boiled Chinese noodles, hakka noodles, or cooked brown rice or even seviyan or savoury vermicelli can be used.
Try adding other ingredients like palak, methi in combination with potatoes and a little chili sauce or Manchurian sauce into it. We can also use the white sauce with a little makhani gravy mixed in it as well to make a nice desi flavor recipe.
Note
Do not overcook the capsicums as they are better enjoyed with a little crunchy texture to them.
