Stuffed Capsicum With Sweet Potato Recipe

Step 1: To begin making the Stuffed Capsicum with Sweet Potato Recipe, we will first cook the sweet potato in a pressure cooker with water and salt and keep it ready

Step 2: Pressure cook it for 4 whistles

Step 3: Later, switch off the heat and release the pressure naturally and take the potatoes out

Step 4: Peel the skin and by using a potato masher, mash to a smooth mixture

Step 5: Heat a kadai with little oil, add cumin seeds and allow them to splutter for few seconds

Step 6: Add chopped garlic and saute till it softens

Step 7: Add cooked sweet potato along with all the spice powder including turmeric powder, red chilli powder, black pepper powder, garam masala powder and give it a mix

Step 8: Once the spice powders are mixed, switch off the heat

Step 9: Drizzle the mixture with olive oil at the end so that the mixture will stay moist

Step 10: Preheat the oven to 180 degree Celsius

Step 11: Prep the bell peppers by carefully cutting the top of the capcisum which contains the stem and removing the core and seeds

Step 12: Make sure you remove everything from inside without tearing

Step 13: To the mixture, add the dried fenugreek leaves at the end and give it a toss

Step 14: Stuff this mixture into the bell peppers till the brim

Step 15: Place them on a baking tray

Step 16: Bake them for about 20 minutes until the bell peppers are cooked

Step 17: You can drizzle some olive at the top before baking

Step 18: Serve the Stuffed Capsicum with Sweet Potato Recipe along with Rajasthani Dal, Bhindi Masala and Phulka for an everyday meal