Stuffed Capsicum is a colourful and flavorful dish made by filling fresh bell peppers. The core portion is removed and stuffed using a delicious mixture of spiced vegetables, paneer, minced meat, or rice. Baked, sautéed, or cooked on a pan, this versatile recipe is popular across Indian and international cuisines. It makes a wholesome main course, a tasty side dish or starter, perfect for lunch boxes, family meals, or party menus. If you are on a diet plan and have already decided to reduce carbs, Stuffed Capsicum is a healthy option. Only thing is – avoid rice or carb ingredients in the stuffing. Use less oil also. If you choose olive oil, your stuffed capsicum becomes healthier. 

Here, I have provided two methods with two sets of ingredients – one using rice and the other using sprouted chickpeas. You can use chicken, dal, paneer, sprouted beans or anything of your choice. 

Stuffed Capsicum Variation 1 – Rice, Raisins & Almonds

Stuffed Capsicum with olive oilIngredients for Version 1:

  1. Baby spinach – 300 gm
  2. Olive oil – 2 big spoons
  3. Onions – 1, chopped fine
  4. Garlic – 2 cloves, crushed
    Turmeric powder – ¼ small spoon
    Cinnamon powder – A pinch
    Chilli powder – A pinch
  5. Almonds – 4 big spoons, roasted
    Raisins – 4 big spoons
    Basmati rice – ¼ kg
  6. Salt and pepper – As required
  7. Green, red and yellow capsicum – 4 (together)

Method of preparation – Version 1

  1. Wash basmati rice and soak it in water for half an hour. Allow to drain excess water.
  2. Remove the seeds from the capsicum and cut it into two halves.
  3. Transfer spinach to a pan, pour some water and cook it.
  4. When the colour of leaves changes, drain excess water and allow it to cool.
  5. Then chop it into fine pieces and keep aside.
  6. Pre-heat oven to 180 degree celsious.
  7. Heat a pan and add a big spoonful of olive oil.
  8. Add onions and sauté for 5 minutes.
  9. Add ingredients no: 4 to it and sauté for 5 more minutes.
  10. Add ingredients no: 5 and mix well.
  11. Add spinach, salt and pepper and mix well.
  12. Add the soaked basmati rice to it, sauté for a few minutes and turn off the flame.
  13. Place a little basmati rice mixture in each capsicum piece as filling.
  14. Then place them in a roasting pan.
  15. Bake the capsicum in a pre-heated oven for 45 minutes to 1 hour.
  16. Serve hot.

Courtesy: Vanitha Magazine April 15-30, 2018

Stuffed Capsicum Variation 2 – Sprouted Chickpeas

Stuffed capsicum with sprouted vegetables

Ingredients for Version 2:

  1. Virgin coconut oil – A little
  2. Onion (chopped) – 50 g
  3. Salt – To taste
  4. Tomato (chopped) – 50 g
  5. Black pepper powder – To taste
  6. Sprouted chickpeas (boiled with salt and a little shallots) – 100 g
  7. Capsicum – 2

Method of preparation – Version 2

  1. Heat a pan and add some virgin coconut oil. Add the chopped onion with a little salt and sauté lightly.
  2. Add the chopped tomato and sauté well.
  3. Add black pepper powder, mix well,  and then add the boiled sprouted chickpeas and stir. Remove from heat.
  4. Cut off the top of each capsicum like a lid and remove the seeds from inside.
  5. Fill the capsicum with the chickpea mixture.
  6. Cover with the cut top (lid) of the capsicum.
  7. Add a little water to a pan and place the stuffed capsicum. Cover and cook until done.
  8. Drizzle a little virgin coconut oil on top and serve.

Courtesy: Vanitha Magazine, July 19 – August 1, 2025

Health benefits:

It improves glowing skin. It’s a protein rich food, with healthy fats.

Also read Paneer Stuffed Capsicum Recipe.

You can read a few more baked pie and tart recipes here. Here is the page link. Click on the images in the gallery to read.

 

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