Stuffed Capsicum With Sweet Potato Recipe
A vegetarian Indian recipe with green bell pepper (capsicum), sweet potato - cooked and skin peeled, cloves garlic - chopped. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
18 steps- 1
To begin making the Stuffed Capsicum with Sweet Potato Recipe, we will first cook the sweet potato in a pressure cooker with water and salt and keep it ready
sweet potato - cooked and skin peeled(150 grams)salt - to taste - 2
Pressure cook it for 4 whistles
- 3
Later, switch off the heat and release the pressure naturally and take the potatoes out
sweet potato - cooked and skin peeled(150 grams) - 4
Peel the skin and by using a potato masher, mash to a smooth mixture
sweet potato - cooked and skin peeled(150 grams) - 5
Heat a kadai with little oil, add cumin seeds and allow them to splutter for few seconds
cumin seeds (jeera)(1 teaspoon) - 6
Add chopped garlic and saute till it softens
cloves garlic - chopped(4)sprig coriander (dhania) leaves - chopped(2) - 7
Add cooked sweet potato along with all the spice powder including turmeric powder, red chilli powder, black pepper powder, garam masala powder and give it a mix
green bell pepper (capsicum)(4)sweet potato - cooked and skin peeled(150 grams)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)black pepper powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Once the spice powders are mixed, switch off the heat
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)black pepper powder(1 teaspoon)garam masala powder(1 teaspoon) - 9
Drizzle the mixture with olive oil at the end so that the mixture will stay moist
extra virgin olive oil(2 tablespoon) - 10
Preheat the oven to 180 degree Celsius
- 11
Prep the bell peppers by carefully cutting the top of the capcisum which contains the stem and removing the core and seeds
green bell pepper (capsicum)(4)cumin seeds (jeera)(1 teaspoon)black pepper powder(1 teaspoon) - 12
Make sure you remove everything from inside without tearing
- 13
To the mixture, add the dried fenugreek leaves at the end and give it a toss
methi leaves (fenugreek leaves)(2 teaspoon)sprig coriander (dhania) leaves - chopped(2) - 14
Stuff this mixture into the bell peppers till the brim
green bell pepper (capsicum)(4)black pepper powder(1 teaspoon) - 15
Place them on a baking tray
- 16
Bake them for about 20 minutes until the bell peppers are cooked
green bell pepper (capsicum)(4)sweet potato - cooked and skin peeled(150 grams)black pepper powder(1 teaspoon) - 17
You can drizzle some olive at the top before baking
extra virgin olive oil(2 tablespoon) - 18
Serve the Stuffed Capsicum with Sweet Potato Recipe along with Rajasthani Dal, Bhindi Masala and Phulka for an everyday meal
sweet potato - cooked and skin peeled(150 grams)garam masala powder(1 teaspoon)
Rate this recipe
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Stuffed Capsicum With Sweet Potato Recipe
A vegetarian Indian recipe with green bell pepper (capsicum), sweet potato - cooked and skin peeled, cloves garlic - chopped. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making the Stuffed Capsicum with Sweet Potato Recipe, we will first cook the sweet potato in a pressure cooker with water and salt and keep it ready
sweet potato - cooked and skin peeled(150 grams)salt - to taste - 2
Pressure cook it for 4 whistles
- 3
Later, switch off the heat and release the pressure naturally and take the potatoes out
sweet potato - cooked and skin peeled(150 grams) - 4
Peel the skin and by using a potato masher, mash to a smooth mixture
sweet potato - cooked and skin peeled(150 grams) - 5
Heat a kadai with little oil, add cumin seeds and allow them to splutter for few seconds
cumin seeds (jeera)(1 teaspoon) - 6
Add chopped garlic and saute till it softens
cloves garlic - chopped(4)sprig coriander (dhania) leaves - chopped(2) - 7
Add cooked sweet potato along with all the spice powder including turmeric powder, red chilli powder, black pepper powder, garam masala powder and give it a mix
green bell pepper (capsicum)(4)sweet potato - cooked and skin peeled(150 grams)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)black pepper powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Once the spice powders are mixed, switch off the heat
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)black pepper powder(1 teaspoon)garam masala powder(1 teaspoon) - 9
Drizzle the mixture with olive oil at the end so that the mixture will stay moist
extra virgin olive oil(2 tablespoon) - 10
Preheat the oven to 180 degree Celsius
- 11
Prep the bell peppers by carefully cutting the top of the capcisum which contains the stem and removing the core and seeds
green bell pepper (capsicum)(4)cumin seeds (jeera)(1 teaspoon)black pepper powder(1 teaspoon) - 12
Make sure you remove everything from inside without tearing
- 13
To the mixture, add the dried fenugreek leaves at the end and give it a toss
methi leaves (fenugreek leaves)(2 teaspoon)sprig coriander (dhania) leaves - chopped(2) - 14
Stuff this mixture into the bell peppers till the brim
green bell pepper (capsicum)(4)black pepper powder(1 teaspoon) - 15
Place them on a baking tray
- 16
Bake them for about 20 minutes until the bell peppers are cooked
green bell pepper (capsicum)(4)sweet potato - cooked and skin peeled(150 grams)black pepper powder(1 teaspoon) - 17
You can drizzle some olive at the top before baking
extra virgin olive oil(2 tablespoon) - 18
Serve the Stuffed Capsicum with Sweet Potato Recipe along with Rajasthani Dal, Bhindi Masala and Phulka for an everyday meal
sweet potato - cooked and skin peeled(150 grams)garam masala powder(1 teaspoon)
Rate this recipe
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