Stuffed Capsicum

By Priya Srinivasan - I Camp in My Kitchen - Tuesday, October 26, 2010

It was yet another Evening, figuring out what to do for dinner. I made some Yardlong beans parupu-usli and Tomato rasam for Lunch. The parupu-usli was still staring @ me in the evening too, i didnt want to waste it. Long before i bookmarked Lataji's Recipe of Stuffed Bell Peppers, thought of trying it, Voila!!!! it was a hit!!!! Thank you Lataji for sharing a Healthy recipe!!!! :)

Sending this to Bookmarked recipes- Every tuesday(Vol-13), happening @ Priya Mitharwal's Mharo Rajasthan Recipes

2 cups chopped yardlong beans/beans/methi leaves
1 cup of toor/tuvar dal
1/2 chana dal/Gram Dal
5-6nos red chillies

4-5 Capsicums (any color, i used green)
Little oil for brushing them
3-4 tbsp oil (Be generoussssssssssssss)
1-1/2 tsp mustard seeds
1 tbsp Chana dal
a pinch of turmeric
one tight fist curry leaves
a pinch of hing

Soak the dals for half an hour. Grind the soaked dal, red chillies, and hing. Add no water. let it be not so fine paste, lil coarse will be better. It should of the masala vada batter consistency.In case it bcomes watery, jus add some besan flour.Heat oil in a kadai, be generous. splutter mustard seeds, add turmeric and some curry leaves.Now add the dal batter. stir and cook. Let it cook. you can see the raw color changing to a golden yellow.Add some oil, if necessary.

It takes about 5-6 minutes for the tuvar mixture to cook. Well cooked usli has no moisture/water, has a crumbled texture.Now add chopped beans. check the salt. Keep the flame low, cover and cook.Stir often to avoid burning. Take it of the flame when the beans is cooked.Beans can also be pre-cooked and add it here, but i have used uncooked beans. In case of using cooked beans, pls do strain the excess water and add it to the usli
Preparing the Capsicums
Wash and dry the Capsicums, Cut open the top and remove all the seeds. Boil a Shallow pan with water, place the capsicums covered in it,Put the flame off , let them sit in there for 2-3 minutes. Take it off the water, Brush some oil inside, Spoon the parupu usli into it. I brushed some more oil on the outer skin of the capsicums too. Keep in a MW safe bowl, Cover and Cook @ high for 4-6 minutes. This cooking time depends upon ur MW Power, So once the Capsicum skin starts shrinking, its cooked !!!! We enjoyed with some Tomato Ketchup!! A filling Dinner indeed, and Light on everything!!!! :)

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  1. Wow,cool,looks great and perfect!!

  2. Sounds great. I too made beans paruppu usli today but with morkozhambu :):) Stuffed capsicum is a good variation to use the usli.

  3. Very different recipe, looks yummy.

  4. Love the stuffing in the bell pepper.

  5. I love stuffed bell peppers but never tried it with daal and beans stuffing..sounds n looks great..will give it a shot..
    Thanks a lot for linking this to bookmarked event.

    US Masala

  6. stuffed bell pepper looks very delicious ...yummy


  7. Awesome looking stuffed capsicums..yummm!

  8. Great way to cook Capsicum..Delicious.

  9. Glad u liked the lamps Priya.Happy Diwali to you and your family.

  10. An interesting article about cooking bloggers in thakkudu's blog.Hope u can enjoy.

    oru capcicum mattum yeduthukkaren sariyaa teacher!!..:)

  11. Love these stuffed capsicums..lovely click..

  12. yummy capsicums, inviting pictures.

  13. This looks super yummy :) Love it totally :)

  14. I really love indian food. Very colorful, tasteful and lots of seasoning and condiments.




Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!