Good way to feed your small kids ( big kids too) some vegetables when you fill the veggies with some sort of their favorite stuffing. I made stuffed capsicum quite regularly. This time, it is tried with potatoes and some small prawns cooked to perfection with some sort of masalas. You may turn it to a vegetarian version by adding paneer or cottage cheese or even with corn instead pf prawn. Whatever it is, scoop the capsicum and fill it with the potatoes and prawns or corns, then cook over low flame to get a mouth watering side dish.
Ingredients for prawn stuffed capsicum:
- Capsicum- 4, halved
- Potato – 3-4
- Prawns – shelled , deveined
- Onion – 1, chopped
- Ginger paste- 1 tbsp
- Salt, sugar, green chilli paste
- Cumin powder – 1 tsp
- Bengali bhaja moshla / roasted masala powder – a fat pinch
- White oil
How to make prawn stuffed capsicum:
Peel the potatoes and pressure cook till soft. Mash it using a masher.
Heat oil in a pan, then add the prawns with a pinch of salt, fry a little and keep aside.
In the same pan, add the chopped onion. Fry till golden and then pour the ginger paste. Fry till the raw smell is gone, carefully put the chilli paste and cumin powder with salt. Fry well.
Put the mashed potatoes and stir really well till it leaves the side of the pan.
Next goes the fried prawns and mix well. Add the bengali roasted masala powder or ‘bhaja moshla’ and mix well. Remove from heat and cool it a bit.
Slit the washed capsicum lengthwise and then rub some salt inside out. Fill the cavity with the stuffing.
In a flat pan, heat some butter . Then place the capsicum side by side and cover with a lid.
Cook over low heat till blisters start appearing on the capsicum.
Remove from heat and serve as a side.