Sunflame Stuffed Capsicum

Stuffed Capsicum

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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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