This dish, cheese-stuffed capsicum, is so delicious that it doesn’t require bread. It’s a good nutritious dish on its own, with plenty of vegetables and cheese. Who doesn’t enjoy cheese, especially when it’s on top of their favourite vegetables? Cheese Stuffed Capsicum is baked rather than pan-cooked, making it healthier.

Ingredients of Cheese Stuffed Capsicum

• 2 washed & dried red bell pepper
• 230 gm crushed paneer
• 1 teaspoon roasted cumin powder
• 1/4 cup peas
• 1/2 cup grated low fat mozzarella cheese
• 3/4 teaspoon pav bhaji masala
• 1/4 teaspoon garam masala powder
• gm salt
• 2 washed & dried yellow bell pepper
• 2 medium chopped onion
• 3 medium boiled,mashed,peeled potato
• 1/4 teaspoon sugar
• 1/2 tablespoon vegetable oil
• 1 teaspoon kashmiri red chilli
• 2 chopped green chillies
• 1 teaspoon powdered black pepper

Steps to make delicious Anjeer Kheer

1. First, preheat the oven to 200C. Next, cut off the topmost portion of the bell peppers and remove the seeds. Now give them a little oil brush and set them aside to rest.

2. Heat some oil in a pan, add the onions and sauté them until they become translucent. Next, include the potatoes, paneer, peas, green chillies, roasted cumin powder, black pepper, salt, sugar, Kashmiri mirch and garam masala. Once thoroughly combined, stir-fry over medium heat for 5 to 7 minutes to obtain a dry mixture.

3. Once done, turn off the burner and stuff the bell peppers with the filling.  Add a bit of mozzarella cheese over this filling.

4. After applying some oil grease on a baking tray, put the full bell peppers on it. Bake them for 18 to 20 minutes. Check whether the bell peppers’ outer skin has turned wrinkled.

5. Once completed, you can top it with chilli flakes or oregano. Serve your Cheesy Stuffed  Capsicum now.