Baked Stuffed Capsicum

Recipe by
Total Time:
60-80 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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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