11 September, 2018
Stuffed Cheese Capsicum Recipe
Stuffed Cheese Capsicum Parcels is a relatively easy and a very simple recipe which is made using capsicum, tomatoes & onion stuffing.
My little girl especially loves the golden brown crisp & crunchy coating with all the vegetable stuffing inside. I have also tried adding a simple twist to this delicacy by adding and mixing some schezwan sauce to it.
What I observed as a clear advantage of preparing this is that the only time effort is spent on towards the preparations that are required in advance and once all the preparation is done its just a matter of minutes to shallow fry and serve this delicacy as the perfect evening snack.
Capsicum (Any colour of your choice)
Cheese: Grated or Cubes
Italian Herbs: 1 tbsp
Oil: 1 tbsp
Salt: For taste
Schezwan Sauce: 1 tbsp
Gently slice the capsicum stem from the capsicum and keep it aside
Now gently remove the seeds and the white membrane and keep it aside
Heat ½ tbsp of oil in a kadai, add the finely chopped onions, garlic and salt.
Adding salt will help fasten the cooking time of onions.
Add tomatoes along with 1 tbsp of schezwan sauce.
Now add pre-boiled and peeled potatoes and cook all together for a period of 5-7 minutes
Once its cooked now add some crushed Italian herbs and mix it well with the cooked vegetables.
Take the capsicum and fill the capsicum with the cooked vegetable.
Add grated cheese to the capsicum and cover the capsicum with the sliced stem again.
Take a pan, sprinkle some oil, keep the stuffed capsicum and cover the lid and allow it to cook for 10 – 15 minutes.
Alternatively you can bake it in the oven at 180 degree centigrade
The Stuffed Cheese Capsicum recipe is ready to be served.