After a spicy pickle and a creamy pesto recipe with peppers, I have one of my favorite childhood stuffed bell pepper dish. My mom used to make it years ago and I loved the little capsicum boats stuffed with yummy potato curry. So for this week’s ‘Cooking with Capsicum/ Bell Pepper’ theme, even though I had another dish in mind I ended up making this stuffed capsicum curry.
I have a paneer stuffed peppers cury already on the blog, but that is a rich dish with paneer and heavy cream. Today’s dish is very homey with potato curry stuffing that is slightly spicy. Peppers in India are much smaller and the whole pepper can be hulled out and filled just like a plum tomato. But in the US, peppers are huge and so I halved them and stuffed the halves, then pan fried them until tender.
Make Potato Curry for Stuffing: Heat 1tbsp oil in a psn, add mustard and cumin seeds. Once the seeds start to splutter, add onions and cook until they start turning lightly browned around the edges.
Add turmeric, ginger-garlic paste and cook for 1 minute. Next add the boiled and peeled potatoes, ground coriander, red chili powder, garam masala and salt. Mix well and cook covered in low flame for 4~5 minutes, so all the flavors have a chance to mingle. Turn off the heat.
Stuff each pepper with curry.
Heat 1tbsp in a wide heavy bottomed pan, place the peppers cut side up in the pan and cook covered on medium-low flame until the peppers are completely cooked through and tender. Gently turn the peppers around during cooking, so all sides cook evenly. Sprinkle some on the peppers to season them, if desired.