Stuffed Capsicum Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Capsicum - 1 kg (Small, even sized)
  • Onion - 1 (Medium sized)
  • Ginger paste - 1/4 tsp
  • Garlic paste - 1/4 tsp
  • Garam masala powder -1 tsp
  • Sesame seeds
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Oil - 4 tbsp
  • Salt to taste

How to Make Stuffed Capsicum Curry

  • Wash the capsicum. Cut out the stem, leaving the canopy in place and cut 3/4 of the length of each capsicum into a criss-cross, leaving attached at the other end.
  • Heat two tbsps of oil in a thick, wide pan and add the capsicum.
  • Sprinkle some salt and leave the capsicums to cook till soft.
  • In the meantime, blend sesame seeds to a paste.
  • Blend the cut onions with masala powder, turmeric powder, ginger, garlic, chilli powder and salt.
  • Add water if necessary and roast the paste in oil.
  • At end, add sesame seeds paste into roasted masala and stuff it into the capsicum. Bake for 5 mins in the oven.
  • Or cook on the low flame for 10 mins.
  • Serve hot with rice or roti or soft bread garnished with fresh coriander.