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Before you jump to Stuffed Baby Capsicum recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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One way to approach this to start seeing some results is to understand that you do not need to alter everything instantly or that you have to completely eliminate certain foods from your diet. It’s not a bad idea if you desire to make considerable changes, but the most vital thing is to bit by bit switch to making healthier eating choices. As you get used to the taste of these foods, you will see that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate before.
Therefore, it should be quite obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to stuffed baby capsicum recipe. To make stuffed baby capsicum you only need 7 ingredients and 2 steps. Here is how you do that.
The ingredients needed to make Stuffed Baby Capsicum:
- You need Half kg ground beef
- Provide 6 pcs water chestnut, minced
- Provide 1 pc tamarind/mandarin peel
- Take Black pepper
- Take Onion, minced
- Get 8 pcs baby bell pepper
- Take 1 little salt
Instructions to make Stuffed Baby Capsicum:
- Mix beef, onion, water chestnut, black pepper, salt, black pepper. Mix well until properly combined. Leave for a while. Around 15 mins
- Open the tip of bell pepper and remove seeds. Scoop a little beef mixture and insert inside the bell pepper. The other mixture just form a round shape. Steam for 15 mins
You can use any kind of bell peppers - large or tinker bell peppers. To make the stuffing, I have used potatoes, peas and carrot. Veggies like Cauliflower, baby corn, sweet corn, sweet potatoes or mushrooms can also be used. how to make stuffed capsicum with step by step photo: firstly, prepare the stuffing by sauting onions and ginger-garlic paste in oil. further add ½ tsp red chilli powder, ¼ tsp turmeric, ¾ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala powder, ½ tsp aamchur powder and salt to taste. Toss the peppers with a little olive oil and season with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-low heat.
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