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Baked Stuffed Capsicum Recipe

Baked Stuffed Capsicum is a popular Anglo-Indian Side Dish
Author :
On :
Wednesday, 8 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 5
Rated 3 based on 100 votes


  • 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:

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


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