Stuffed Capsicum (Bell peppers)

This filling is awesome to use in toasted sandwiches as well! 

I always like to blanch capsicum before filling. This way the oven time is reduced and the vegetable retains its shape.

The quantities mentioned for the filling can be used to fill four large capsicum halves. 

Capsicum                       3 large

Cut these into half and remove all the pith and seeds taking care that you don’t damage the halves while doing this. Choose capsicums that are flat at both ends so that you can stand them up on a tray after filling.

Blanch the capsicums for about 4 – 5 mins. Drain well. Set aside while you prepare the filling.

The filling

Oil                                                     1 ½ Tbs

Onion, chopped fine                          ½, cup

Paneer (Indian cottage cheese)          200 gms, grated

Green chillies (opt)                            2, chopped fine

Corn, cooked                                     ½ cup

Mint, chopped fine                             2 Tbs

Seasoning

Cheese sauce                                     made out of 1 ½ cups of liquid

Breadcrumbs for sprinkling on top

Method

Heat the oil and sauté the onions until just wilted. Add the grated paneer and the green chillies and stir for about 3 – 4 mins until the mixture starts clumping together. 

Stir in the cooked corn and the finely chopped mint. Season lightly, keeping in mind that the cheese sauce will have salt as well. I used paprika and a sprinkling of garlic salt.

Remove from heat and set aside.

Cheese sauce

Butter                                                1 ½ Tbs

Oil                                                     1 tsp

Flour                                                 ¼ cup

Milk                                                  1 cup

Vegetable stock from blanching corn  ½ cup

Salt &pepper to taste

Cheese                                              ⅓ cup grated

Gently heat the butter and oil in a heavy bottomed pan, stir in the flour and cook over medium heat for 1 or 2 mins stirring continuously with a wire whisk. Add the milk and the vegetable stock and gently bring to the boil, stirring all the time. Reduce heat and simmer for a couple of mins. The mixture will thicken considerably. Remember that the sauce is to be used for binding the filling together so that it holds together when stuffed into the capsicum.

Add seasoning, turn off the heat and blend in the grated cheese.

Blend the filling into the cheese sauce and let it cool.

Fill the capsicum cases with the filling. Even out the top. Sprinkle with the breadcrumbs and bake in a hot oven for about 25 mins or until the tops are evenly browned.

You can also cook them in a microwave oven (combination mode) for about 15 mins.

 Very good as a side dish with roasted meat.