This stuffed baked bell peppers recipe is a perfect make-ahead for whenever you have to cater to a large gathering. There can be so many variations to the filling here, it can be made entirely with one type of vegetable, or a combination of many like I have done here, it can also be made with different condiments and sauces making it completely variable according to your local flavor!
The best thing is it can be served as both a main dish as well as a side dish and is perfect for lunch and dinner both! You can even adjust the fillings to make it the perfect breakfast.
Here’s what you need:
- 6 to 7 bell peppers
- 1 cup of grated carrot
- ½ cup of onion
- ½ cup of spinach
- 200 gm of mushroom
- ½ cup of green peas (optional)
- 200 gm of paneer
- 150 gm of cheese
- Parsley or coriander leaves
- Salt & Pepper to taste
- Green Chillies to taste
- 2 tbsp of Oil
How to make it:
- First of all, grease your baking dish well with oil.
- Next, wash the bell peppers and let them dry. Afterward, cut the bell peppers from the center so that it divides into two halves and take out the seeds, which helps in creating more space for the filling. If at all you want to keep the capsicum seeds in your recipe, you can add them or sprinkle them onto the filling.
- Once the capsicums have been cut and prepped, place them into the previously greased baking dish making sure that the open end is on the upper side.
- Apply some oil on the open side of the capsicum as well and put it in the oven for about 10 minutes. This step is optional but I like to do it so that the peppers are well charred and brown on the inside as well after I fill them up with the filling.
- In the meanwhile, we can start preparing the filling. For which, you need to take a pan and heat some oil in it, and add in the onions along with some green chilli. You can also add some garlic and chopped fresh red chilli. Sauté till the onions start to brown.
- After that add all of the other vegetables, starting with the spinach, followed by the grated carrots and mushrooms. Mix them all well and cover the pan with a lid. Let the vegetables cook for 5 to 6 minutes while mixing after every few minutes.
- At this point, our bell peppers must have cooked on the front side. Now we are going to take our bell peppers out of the oven, turn them over and bake them again for 10 minutes.
- Coming back to the filling, we are now going to check whether our vegetables for the filling have cooked well. After which we will add and adjust the seasonings along with adding in the paneer. Mix it all well and let it cook for another 1 to 2 minutes.
- Now garnish with your green herbs (coriander, parsley, etc.)
- The filling has been prepared and as soon as the peppers are out of the oven, it is time to assemble the two elements of the recipe together.
Assembling:
- To assemble, put in a generous amount of the filling into the individual baked bell peppers.
- You can also top it off with some cheese as I have done here. You can use any cheese of your choice, I have used processed cheese.
- Put it all in the oven again at 200º C for 20 minutes.
- Your stuffed baked bell peppers are ready!
So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!
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Stuffed Baked Bell Peppers
Ingredients
6 to 7 bell peppers
1 cup of grated carrot
½ cup of onion
½ cup of spinach
200 gm of mushroom
½ cup of green peas (optional)
200 gm of paneer
150 gm of cheese
Parsley or coriander leaves
Salt & Pepper to taste
Green Chillies to taste
2 tbsp of Oil
Directions
- First of all, grease your baking dish well with oil.
- Next, wash the bell peppers and let them dry. Afterward, you need to cut the bell peppers from the center so that it divides into two halves and take out the white pith and seeds, which helps in creating more space for the filling. If at all you want to keep the capsicum seeds in your recipe, you can add them or sprinkle them onto the filling.
- Once the capsicums have been cut and prepped, place them into the previously greased baking dish making sure that the open end is on the upper side.
- Apply some oil on the open side of the capsicum as well and put it in the oven for about 10 minutes. This step is optional.
- In the meanwhile, we can start preparing the filling. For which, you need to take a pan and heat some oil in it, and add in the onions along with some green chilli.
- After that add all of the other vegetables, starting with the spinach, followed by the grated carrots and mushrooms. Mix them all well and cover the pan with a lid. Let the vegetables cook for 5 to 6 minutes while mixing after every few minutes.
- At this point, our bell peppers must have cooked on the front side. Now we are going to take our bell peppers out of the oven, turn them over and bake them again for 10 minutes.
- Coming back to the filling, we are now going to check whether our vegetables for the filling have cooked well. After which we will add and adjust the seasonings along with adding in the paneer. Mix it all well and let it cook for another 1 to 2 minutes.
- Now garnish with your green herbs (coriander, parsley, etc.)
- The filling has been prepared and as soon as the peppers are out of the oven, it is time to assemble the two elements of the recipe together.
- To assemble, you need to put in a generous amount of the filling into the individual baked bell peppers. You can garnish it with some cheese if you want to.
- Put it all in the oven again at 200º C for minutes and your stuffed bell peppers are ready!