Stuffed Capsicum

Two days ago I went to the market for vegetable shopping and there sat in a huge basket, at one of the vendors, some really big, glossy, inviting capsicums. They looked so beautiful, crisp, crunchy, fresh green, with a perfectly waxed feel. They almost looked like plastic ones. I bought some of it for the sheer beauty of it. Amongst the capsicum dishes, the stuffed capsicum being my favorite, I set about making it. I almost didn’t have the heart to cut it, so perfect they looked. Anyways after clicking a few pictures of the capsicum itself, I cut it to make the dish. My Mom always makes capsicum stuffed with besan. Recently I came across a recipe of capsicum stuffed with besan, coconut and onions. So I decided to try it out. It turned out very well except for the color which has turned a little browner (as shown in the picture). I probably overcooked it by a few minutes.


  • 3 big capsicums
  • Oil
  • ¾  cup chopped onion
  • ¾ cup gram flour (besan)
  • 1/2 tsp chili powder
  • A pinch turmeric powder
  • 1/2 tsp tamarind extract
  • 1/2 tsp jaggery
  • A pinch of asafetida
  • 2 tbsp grated coconut
  • Salt


  • Cut capsicums into two pieces vertically.
  • Dry roast gram flour on a low heat till it gives out an aroma
  • Mix all the above ingredients, except oil and capsicum into a moderately dry mixture.
  • Stuff the mixture into capsicum.
  • Heat oil in a heavy bottomed or non stick pan and place the capsicums on it with the mixture facing upwards
  • Cover the pan with a tight lid.
  • After the bottom gets cooked upturn it so that the mixture too gets cooked evenly.
  • Cook on low/medium flame overall for around 15-20mins.
  • Serve hot.

Preparation time: 30mins

Serves: 3

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