Stuffed Capsicum Indochinese Style

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 2 Big capsicums
  • 1/2 Onion (big size)
  • 8-10 Button Mushrooms (white)
  • 1/2 tsp- Turmeric Powder
  • 1/2 tsp- Garam Masala
  • 1tbsp- Soya Sauce
  • 1 tsp- Amchur powder
  • Chilli Sauce and Chilli Powder to taste
  • 1tbsp- Ghee or Oil
  • 3-4 Garlic Cloves (optional)
  • Small Piece Ginger

How to Make Stuffed Capsicum Indochinese Style

  • Wash the capsicum in water properly. Cut it in half around the width, remove all seeds and make it hollow like a cup. Keep aside.
  • Finely chop onion and button mushrooms.
  • Make a paste of ginger and garlic.
  • Fry the chopped onions in ghee until golden brown, add the ginger garlic paste and fry that also for some more time.
  • Add the finely chopped mushrooms and all other remaining ingredients mix the mixture well. Sprinkle very little water and cover the pan, cook at medium heat for some time.
  • Once mixture is tender remove from heat. Take the capsicums and fill this in each one to the top.
  • Bake at 375 degrees in an oven for approximately 15-20 mins.
  • Check to see that the capsicum remains firm and just well done.
  • Serve it as a side dish with dal fry and plain steamed rice.