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Cashew and Tofu Stuffed Bell Peppers
Cashew and Tofu Stuffed Bell Peppers
  • Author: Suma Rowjee
  • Prep time: 20 mins
  • Cooking time: 50 mins (includes baking time)
  • Serves 4
    • 4 medium green capsicums
    • 2 tbsp Fortune Rice Bran Health oil
    • 3/4 cup finely chopped onions
    • 1 tsp ginger-garlic paste
    • 1/2 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • 3/4 cup grated firm tofu (or crumbled paneer)
    • 1 medium potato, boiled and mashed
    • 1/2 cup boiled peas
    • 1/2 cup grated carrot
    • 1/2 cup cashews, toasted and roughly chopped
    • 1/2 tsp amchur powder
    • 1/2 tsp garam masala powder
    • 1 tsp coriander powder
    • 1 tsp kasuri methi, crushed
    • salt to taste
    • Fresh coriander, finely chopped for garnish
Method of preparation
    • Preheat oven to 200°C.
    • Wash and dry the bell peppers. Slice off the tops and deseed. If needed, slice a thin layer horizontally at the bottom so that they stand upright for baking.
    • Heat Fortune Rice Bran Health oil in a pan. Saute the finely chopped onions until translucent.
    • Add the ginger-garlic paste, saute for a couple of minutes.
    • Next, add the turmeric powder, chilli powder and saute.
    • Mix in the rest of the ingredients. Cook on low heat for a couple of minutes. Remove into a bowl and let cool.
    • Stuff the bell peppers with the mixture. Place the bell peppers in a greased baking dish; cover the top of the tin with aluminum foil.
    • Bake 25-30 minutes or till the capsicum is cooked. Remove foil, brush the peppers with oil lightly the last 5 minutes of baking .
    • Serve hot with rotis.
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