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Recipe
Prep: 15 minutes
Cooking: 45 minutes
Serves: 4-6
Ingredients:
4 large capsicums or bell peppers (any colour combination
2 tbsp oil
2 onions (Large & chopped)
1 green chili chopped
250 g fish/chicken/beef mince
1 1/2 tsp cumin seeds
1/2 tsp curry powder
1 tbsp Shan Lahore fish spice (optional)
1/2 chili powder
1 tsp fenugreek leaves OR Majoran leaves
1 cup red kidney beans (boiled)
100 g spinach (boiled & chopped)
1 cup cottage cheese (paneer)
100 ml water
Salt to taste
Method
Cut four of the peppers head and save the top head.Remove the seeds and ribs. Set aside.In a large skillet add oil. Add the chopped onions and chili then cook over medium heat, stirring frequently, until golden browned for about 10 minutes.Add fish mince, continue cooking until mince are golden and tender. Then add spices. Add beans and cook for 5 more minutes. Remove to a plate, and set aside.Allow the warm ingredients to be cool at room temperature and add cottage cheese and spinach. Mix it well.
Fill the peppers with the prepared stuffing.
Now use the same skillet and add hot water. Place all the peppers carefully and cover the lid. Cook for 30 minutes on low heat
If you want to bake then,
Heat the oven to 200 C. Line peppers in a baking pan with foil, or spray with nonstick cooking spray. Bake for 45 minutes at 180 C.
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