A perfect healthy appetizer, these Bell Peppers are stuffed with mince and couscous. You can go ahead and make a veggie version with boiled potatoes and /or paneer. A very quick and an easy way to make use of these colourful and appealing Bell Peppers. It can also be baked and prepared into a gravy based dish to be had with rice. The leftover filling can be made into stuffed parathas.
- 4 Bell Peppers (capsicum)
- 200 gms. minced chicken
- 1/2 cup couscous
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1/2 cup coriander leaves, chopped
- 1/4 cup mint leaves, chopped
- cheese and mint leaves to garnish
Soak the couscous in 1/2 cup hot water. Cover and keep aside for 15 minutes. Chop off the top portions of all the Bell Peppers. Scoop out the inside. Boil water in a pan and once it starts boiling, drop the bell peppers and boil for 7-8 minutes. Drain and keep aside.
Heat oil in a pan and temper with the cumin seeds. Add the onion and saute till light brown. Now add the ginger-garlic paste, turmeric powder, red chili powder and garam masala powder mixed with little water.
Saute till oil separates from the sides of the pan. Now add the minced chicken and salt and saute for 2-3 minutes on low flame. Add 1 cup water. Cover and cook till dry.
When it cools down, combine with the couscous and salt to taste. Add to it the chopped coriander and mint leaves and mix well. Stuff this filling into the bell peppers and serve, garnished with cheese and mint leaves as an appetizer.