Guest post – Stuffed capsicum

First things first. Confession – have been too lazy to update this blog (my drafts speak for themselves), which is why I jumped at the first opportunity for a guest post.

This time it’s the funny Rajkumar Viswanathan (aka @18pattinaatamai) who makes his debut here. Although this is his first attempt at making this dish, he has been cooking for 4 years (Me: You don’t usually cook right?). Note to self: find a better way of asking that question. And apart from delivering swift village justice, Mr. Naatamai cooks on the side. (learned when in school it seems. Cue single ladies). I shall shut up now.


Before you see the recipe, let me tell you that I like experimenting a lot so if you are not happy about the combination I tried, feel free to change it. With this recipe, you will get 10 stuffed pieces and I would say 3 would be a filling lunch. So here goes.


Capsicum – 5

Potato – 6 to 8

Mint – 1 bunch

Coriander – 1 bunch

Sun dried tomatoes – 1 can ( you can do without it though).

Lime – 1

Olive oil – 1 to 2 teaspoons

Salt and pepper – to taste

Sour cream and Feta cheese to top

Stuffed capsicum

Stuffed capsicum


Boil, peel and mash the potatoes. Grind mint and coriander into a thin paste and mix with the potatoes. Add more or less mint depending on how strong you want the flavour to be. Add salt and pepper to the mixture and squeeze lime and keep aside.

Halve the capsicum lengthwise. That way, it is easier to eat the dish without the stuffing falling out of the capsicum. Or you could take pita bread, open it and stuff the pita with the stuffed capsicum and eat it.

Once you halve the capsicums, de-seed them and take out the inner light colored layers. Brush some olive oil on the inside and outside of the capsicum and fill it with the stuffing.

Preheat oven to 225 ºC. Once oven is heated, place the capsicums close together in a tray and place it in the oven. Cook for 15 minutes at 225 ºC or till the capsicum skin is wrinkled and slightly browning.

Take out the stuffed capsicum ( caution : the capsicums will be very soft so use a big flat spoon underneath to prevent it from falling). Top it with sour cream and feta cheese or any other cheese you like.

Of course, you can always mix and match and add different stuffing or even try guacamole on top along with the sour cream.

P.S : This was the first time I tried it and found that the mint overpowered all other tastes. So be careful with it.


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