![](data:image/svg+xml;charset=utf-8,<svg height="450px" width="600px" xmlns="http://www.w3.org/2000/svg" version="1.1"/>)
Potatoes goes with anything and almost everyone’s favorite. When you stuff spiced potatoes in Capsicum, the dish becomes even more irresistible. I have seen tiny Capsicums in the market during December and again in June. Try this recipe and let me know how it turns out.
Time Required: 30 Minutes
Ingredients:
6 small or medium sized Capsicum
1 Onion
1 Potato
½ Cup Shelled Peas
1tsp Sugar
Juice of half Lemon
1tsp Green Chili Paste
1tsp Oil
Chopped Coriander leaves for garnishing
Salt to taste
Method:
Chop Onion and Potato finely. Cut the tops of Capsicums and remove the seeds and keep aside. Heat Oil in a kadai /wok and add all the vegetables and Green Chili paste. Sprinkle water and close the kadai / wok and cook till tender. Add Salt and Lemon juice and mix well.
Make a mixture of Oil and ½ tsp Salt and smear this over the Capsicums. Fill vegetable mixture into the Capsicums.
Arrange them on a tray. Preheat the oven and bake for 10 minutes. Remove to a serving tray and garnish with chopped Coriander leaves.
Serve hot with your choice of Indian Bread.
