Ingredients

• 5 - medium sized capsicums
• 4 - large potatoes
• 2 - medium sized onions, sliced finely
• 2 tsp - butter
• A few coriander leaves chopped
• A few mint leaves chopped
• 2 - green chillies, chopped
• Salt - to taste
• 1/4 kg - mice either beef or mutton
• 1 tsp - chilli powder
• 1 tsp - cumin powder
• 1/2 tsp - turmeric powder
• 2 tbsp - oil

How to Make Baked Stuffed Capsicum

• Skin the kidneys and wash well. Cut into small pieces.
• Melt the butter in a pan, then add the kidneys, chopped onions, mint powder, salt, pepper and tomatoes and mix well.
• Add 1/2 cup of water and simmer on low heat for 30 to 35 minutes.
• Line a buttered oven proof dish with a layer of the sliced potatoes.
• Transfer the cooked kidneys on to this layer of potato slices. Cover the top with the remaining potato slices.
• Dot all over with a tablespoon of butter
• Bake in a hot oven (425 degrees) for 15 minutes until the potato layer turns golden brown.
• Serve with rice or bread and steamed vegetables.
• Recipe Courtesy: Anglo-Indian Recipes