Veg Stuffed Bell Peppers In Gravy

Wash and pat dry the capsicum or bell peppers then cut it into halves and deseed it. This dish can be serve as an appetizer also so if you are planning to serve that way you can cut the bell peppers in roundels also to make the servings easy. Filling can be made in as many ways with as many things you like whethe be it veg or non veg. You can stuff tofu, mushroom, mince meat,. Mux veg, only with paneer or the way you like.

Now heat up oil in a pan add cumin seeds allow it to crackle then add the crushed ginger, garlic and green chilli mix for that simply crush or grate the quantities of ginger,garlic and green chillies in the ingredients section and then saute for a while until the rawness hoes away then add the chopped spring onion whites and cook for a minute then add grated carrot saute it and then corn and peas. Saute all of them for a good 3-4 minutes and then add the salt and black pepper powder.

All the process must be done on high flame because all of these veggies have a lot of water content in it. Once dried completely then off the flame and allow it to cool down a bit to handle. Then grease the bell peppers inside out with olive oil and stuff the filling till the brim simply press it and fill it till the top. Now bake it in the preheated oven or microwave or airfryer for 15 minutes or you can cook it on the gas stove also. Simply grease the air fryer base with oil.

And place the stuffed bell peppers in it and bake till the edged become brown then add shredded mozzarella cheese on top of it in the desired quantity and bake it only for 2cminutes on the same temprature just to melt the cheese. Take it out and now your dish is ready to serve as an appetizer. Serve it hot and you will love this. But I will serve it as a main course so I will make a gravy for this a simple multipurpose gravy which can be used in various dishes and can be stored also.

In the same pan add olive oil when heated add cumin seed when start to crackle then add ginger and garlic paste and cook till the rawness goes away. Then add the crushed onions and cook till the oil oozes out then add the crushed tomatoes mix them well and again cook till the oil comes out. You can make a paste also of both onion and tomatoes instead of crushing it.

Then add the spices one by one all mentioned in the ingredients section. You can add more or less spices as per your taste. You can even add half teaspoon black pepper powder and half teaspoon of turmeric powder also. Mix them all very well and cook it adding 2-3 tsp of water at a time so that it cooks very well and all the rawness goes away. All total we will need 1/4 cup of water for the gravy to be completely cook. Now we will cover it and cook it on a low flame for additional 3-4 minutes.

Now the gravy is done. You can make it a little thin also but with this dish thick gravy is required as capsicum has a lot of water content in it and by the flow gravy it will be soggy and will not taste that good. For storing this geavy make it thick and cool it down completely then put it in an air tight box and refrigerate it for upto 8-10 days and use it as required.

Make this dish and enjoy it with your loved ones.
Happy Cooking