The bell pepper is an excellent vessel for stuffing veggies, rice, and, of course, cheese. It's strong enough to hold its shape in the oven, and the flavor is subtle enough to go well with just about anything. You can put dairy free stuffing to make it vegan and can avoid totally to make oilfree. 

This is my favorite recipe but the customization options are endless. I serve this as a side dish on my sizzler platter.

Stuffed Bell Pepper 

RECIPE 

Serves: 4 

Prep time: 10 minutes

Bake time: 15 minutes

Tools: Oven, Baking tray, grater

INGREDIENTS 

1. Bell peppers 2 no. 

2. Oil 3 tsp. 

3. Oregano 1 tsp. 

4. Boiled sweet corn/ green peas 4 tbsp. 

5. Mozzarella cheese 4 tbsp. 

6. Grate paneer 4 tbsp. 

7. Grated Carrots 4 tbsp. 

8. Processed cheese 2 cubes. 

9. Chopped capsicum 4 tbsp. 

10. Chillies 1 or 2 no. 

11. Salt to taste. 

12. Black Pepper 1 tsp. 

13. Chaat masala 2 tsp. 

14. Chopped coriander 4 tbsp

METHOD

1. Preheat oven @ 160 degrees centigrade. 

2. Wash carrots, capsicum, chillies, coriander. Chop, Grate and prepare. 

3. Boil sweet corn if using. 

4. Wash bell peppers and slice them from the middle. Remove the seed part.

5. Coat oil on the capsicum skin. 

6. To a bowl add, grated paneer, carrots, grated cheese, chopped capsicum, chillies, salt, pepper and chaat masala. 

7. Mix the stuffing and fill inside the pepper halves. 

8. Put cubed mozzarella, boiled sweet corn and oregano on top. 

9. Place in a baking tray and put inside the oven. 

10. Bake for 15 minutes. 

11. Baked stuffed bell peppers are ready. 

12. Serve them as a side dish or as a snack. I make these to go with my homemade sizzler platter.

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