Stuffed Capsicum
INGREDIENTS:
- 2 red Bell peppers (or yellow)
- 1 tbsp oil/butter, for basting
- For marinade:
- 1 tbsp lemon juice
- 1 tsp ginger-garlic paste
- 1 tbsp oil
Salt to taste
- For the filling:
- 1/2 cup finely chopped fresh paneer (cottage cheese)
- 1/2 cup fresh/frozen sweet corn kernels, boiled
- 1 small onion, finely chopped
- 1 tbsp chopped cashew nuts
- 12-15 raisins
- 2 tbsp chopped coriander
- 1 tsp mixed herbs or Herbs de Provence
- 1/2 tsp red chili flakes
- juice of 1/2 lemon
- 2-3 green chillies, finely chopped
- 1/2 cup grated Mozzarella Cheese
- 1 tbsp Olive Oil
- Salt to taste
Method:
- Cut the bell peppers into two equal halves with the stem intact. Scoop out the seeds neatly with the help of a knife.
- In a bowl mix all the ingredients mentioned under marinade - lemon juice, ginger-garlic paste, oil and salt and rub this marinade liberally on the inside of bell peppers and leave them aside for half an hour.
- Meanwhile take a pan and heat olive oil and add onions and fry until they turn slight brown in color.
- Add chopped green chillies, cashew nuts and raisins and fry for a couple of minutes until the raisins puff up.
- Add boiled corn and fry for a minute and add chopped fresh paneer (cottage cheese) and mix well. Add salt, red chili flakes and mixed herbs and mix well.
- Remove from heat and add coriander leaves, lemon juice and 2 tbsp of Mozzarella cheese and mix nicely.
- Remove the extra water from red peppers (which is because of the marinade) and rub oil on the outside of bell peppers.
- Stuff them with this corn-paneer mixture and top the bell peppers with the remaining grated Mozzarella cheese to cover the filling.
- Preheat the Sunflame oven at 180 degree C for 10 mins.
- Line a baking tray with foil and apply some oil on it.
- Place the stuffed bell peppers on the baking sheet and grill it in preheated oven for 12-15 mins until the cheese melts on top and the bell peppers wilt. Check it in between and bash it with more oil/butter if needed.
Source: chefandherkitchen.com
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