Bharwan Shimla Mirch/ Stuffed Capsicum/Stuffed Bell Peppers (Oven Baked- Healthy Recipe)

My birthday went on well. Thanks to my husband for getting my fav no.22 (Thai fried rice) at Thep Thai, taking me to Julie & Julia movie and talking me to a lovely grilled panini for dinner. I also got beautiful roses delivered at home; Thanks to Shobha aunty and Thyagi uncle. So yesterday was my off and no cooking was done! Here is my second entry for EC's WYF: Breakfast event:-.
Today wasn't all that exciting as I did loads of cleaning, the oil in my hair wouldn't wash away and I felt like a fat pig (jeez one of those days -you weigh the same but feel so fat!). Thus, to cheer myself up I decided to cook something yum and healthy. So here it is..... with the lovely flowers Shobha aunty sent me as a surprise. Thanks to everyone, including my readers for making my bday perfect!


Tip:- Try using small capsicums as far as possible. They are easier to eat and cooked faster

Ingredients:-
4 small capsicums
2 medium sized potato steamed and mashed
1 green chilli chopped finely
1 medium sized onion sliced thin
1 tsp of coriander seeds
1/4 tsp of turmeric powder
1 tsp of red chilli powder
2 tbl spn of grated beetroot
2 tbl spn of peas
1/2 a cup of grated paneer
1 tsp of jeera
1 tsp of mustard seeds
2 stems of coriander leaves finely chopped
3 tbl spns of oil

Method:-

Stuffing:-
In a pan heat 2 tbl spn of oil and add mustard seeds. wait for them to crackle.
Add jeera, coriander seeds, onions and ginger-garlic paste. Fry well till onions get transparent.
Add the turmeric powder and red chilli powder
Add the veggies and 3/4 of the grated paneer and fry well. (Keep aside the 1/4 of paneer)
Add salt and coriander leaves.
Let it cool.

Capsicums and Baking:-
Preheat the over to 350 F.
Cut the head of the capsicum and take out the seeds. With a brush, smear some oil on the exterior of the capsicum (on all sides evenly).
Fill the stuffing in each of the capsicum and top each one of them with the left over paneer.
Place them on a baking tray or aluminum foil.
Bake them for about 30 minutes . The exterior skin tends to shrink as shown in the picture.

***Check every 15 minutes if they are done. If the capsicums are very small they might get done faster and if they are big, they take more time to cook.