Stuffed and baked capsicum

I need to take a break from my breads because the daughter is quite done with it for now. So we switch to my next favourite dish -paneer. I simply love it and so I decided to make my favourite stuffed capsicum for a lovely Sunday lunch. I served it with some jeera rice and those gorgeous sweet potato fries I just posted about. So I am back to being the favourite parent!

Best way to make these stuffed capsicum

This stuffed capsicum is quite controversial at my place. The husband also likes the stuffed capsicums but he likes it cooked in a pan on the gas while I like it baked in the oven. So usually I put half of them in the oven and forget about it. But the other half I put in the pan and hover around it. The nice part about making it on the pan is the slight charred skin which makes these stuffed capsicum taste amazing. So if you like the charred favour, then do cook it in the pan.

But I like the baked version mainly because it is a ‘shut it forget it’ method. I can put it in the oven and do some other work in the kitchen while the capsicum gets done beautifully.

The other amazing thing about these stuffed capsicum is that the filling can be as per your preference. My favourite one is this one with paneer and peas. Other fillings can include boiled potatoes, leftover pasta, vegetables cooked in white sauce. You can also grate cheese o top and bake for the last 4-5 minutes to get a nicely brown top. You can check out other stuffed vegetable recipes like Stuffed Vegetables, Stuffed Tomatoes, Stuffed Spicy Snake Gourd.

For other stuffed dishes, check out Stuffed Pain d’epi, Masala Buns, Stuffed Apples and Stuffed Sourdough Pizza

Stuffed & baked capsicum

delicious paneer and peas stuffed capsicum which is then baked to be enjoyed
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Indian
Keyword: appetizer, baked capsicum
Servings: 3 People


  • OTG or MIcrowave Oven to bake


  • 3 large capsicums/ bell pepper
  • 200 gms Paneer
  • 1/4 cup Green peas
  • 1/4 tsp Finely ground turmeric
  • 1/2 tsp Red chilly powder
  • 1/2 tsp Garam masala
  • Fresh coriander, finely chopped
  • Salt
  • Oil to grease


  • Boil some water and cook the peas for 5-6 minutes. Drain the water and set aside the peas
  • Preheat the oven to 180C
  • Discard the stem from the capsicum and cut it into two parts horizontally. Deseed it completely ensuring that you do not cut through the skin. If the capsicums you are using are small then you do not need to cut them into two. Simply deseed them and use as a whole piece.
  • Apply oil with a brush on the outer side of the capsicum to ensure it gets cooked well
  • In a bow, take the paneer and crumble it nicely. Add the other ingredients – peas, turmeric, red chilly powder, garam masala, salt and fresh coriander
  • Arrange the capsicums on a baking tray and bake for around 20 minutes.
  • If you want to cook them on a pan, then add 2-3 tbsp oil in a pan. Place the capsicums on the pan nd let it cook for 3-4 minutes. Keep an eye on it and move them around carefully every few minutes. It should take you around 20-25 minutes
  • Serve these stuffed capsicum warm with some peas pulao or jeera rice

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