Stuffed Baked Carrot

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 10 thick, juicy, firm carrots
  • 1 tbsp - spring onion greens, finely chopped
  • 1 tbsp - capsicum chopped very finely
  • 1/2 tsp - ginger grated finely
  • 1/2 tsp - garlic grated finely
  • 1 green chilli chopped very finely
  • 1/2 tsp - soya sauce
  • 2 tbsp - grated paneer
  • 2 tbsp - grated mozzarella cheese
  • 2 tbsp - grated processed cheese
  • salt to taste
  • pepper to taste
  • 1 tbsp - butter

How to Make Stuffed Baked Carrot

  • Snip off lower tapered ends of carrots.
  • Snip off tops too.
  • Boil remaining top thick carrots in water for 2 mins.
  • Keep aside covered for 5 mins.
  • Remove, drain, and dab carrots dry on a clean kitchen towel.
  • Make 2 lengthwise slits along carrots, such that they form a V shape.
  • Remove wedges, carefully scrape out a hollow all along the carrots.
  • Grate or finely chop all carrot trimmings, wedges, tails, etc.
  • Melt half tbsp butter in a heavy pan.
  • Add chilli, garlic, ginger, stir for a few seconds.
  • Add chopped carrot, capsicum, spring onion, stir fry till bright and tender.
  • Remove from heat, cool to room temperature.
  • Add paneer, processed cheese, salt and pepper.
  • Mix gently, stuff into hollows of scooped carrots. Press gently but firmly, to keep filling in place.
  • Arrange stuff carrots in a shallow ovenproof casserole.
  • Brush with remaining butter.
  • Sprinkle mozzarella cheese, salt and pepper over carrots.
  • Bake in pre-heated oven at 200 degree C till cheese melts. Cut into stumps or serve whole carrots, as desired.