Capsicum Stuffed With Cottage Cheese

I picked up a dozen of these small, tiny lovely capsicums. While I didn’t want to chop them for any dish, the best option seemed making a stuffed variety. So while I had made some extra cottage cheese stuffing for the Stuffed Tomato recipe, I decided to use the same for the capsicums too. The only difference is you need to blanch the capsicums before putting it on the pan, because they take a longer time to cook than tomatoes.


  • 6 small capsicums
  • 150 gm cottage cheese
  • A few sprigs of coriander/cilantro leaves (chopped)
  • Salt
  • 1 pinch turmeric powder
  • 2 tsp oil
  • 1 tbsp Besan (Gram flour)


  • Make a hole on top of each capsicum and scoop out the seeds and blanch them and keep it aside for cooling.
  • In a bowl, mix cottage cheese, salt, turmeric and coriander leaves.
  • Fill the stuffing into each capsicum.
  • In a pan, heat the oil and place the capsicums on it and cover the lid of the pan
  • Keep turning the capsicums occasionally so that all sides cook evenly
  • Towards the end, sprinkle some gram flour on the capsicum and let it cook for 5 more minutes.
  • Even the skin of the capsicum gets crinkled, it’s an indication that they are done
  • Serve hot with chapatti/ rice

Preparation time: 20 minutes

Serves: 2

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