Ingredients

• 3 - large capsicums
• 1 cup - paneer (cubed)
• 2 - onions, chopped
• 1 cup - tomato puree
• 1 tbsp - garlic cloves, chopped
• 1 inch - ginger, chopped
• 1 tsp - red chilli powder
• For Sauce:
• 1 packet - mushroom soup powder
• 6 - mushrooms (chopped)
• 1 cup - water
• 1 cup - milk
• Salt to taste
• Pepper to taste

How to Make Stuffed Capsicum with Mushroom Sauce

• Mix together mushroom soup powder, water, mushrooms and milk.
• Bring to a boil, stirring constantly.
• Cook for three minutes.
• Remove from fire.
• Cool and add salt and pepper.
• Cut capsicums into halves and remove the centres.
• Rub salt on the inside and leave upside down for 10 minutes.
• Heat oil. Fry onions, ginger and garlic.
• Add tomato puree, salt and red chilli powder.
• Cook till dry. Now add paneer mix and cook for 2 minutes.
• Drain the capsicum halves and deep fry in hot oil for two minutes.
• Remove and fill with paneer mix.
• Place capsicums on a serving dish.
• Pour mushroom sauce over the capsicums.
• Serve hot or cold.