I love the different colours of capsicum. Green, yellow, red, orange - so beautiful, so vibrant!
I was in a mood to create something delicious out of the peppers and thought of baking them with some tasty stuffing.
I saw some recipes with tofu and rice. I wasn't too keen on rice in my peppers, but tofu sounded great! My mother in law makes stuffed okra with besan, so I thought of combining tofu and besan. And here's the recipe:
4 to 5 bell peppers (capsicum)
1 large onion
1/4 cup besan (bengal gram flour)
1/4 cup peanuts
3 to 4 garlic pods
1 and 1/2 tsp chilli powder
1 tsp jeera (cumin) powder
1 tsp corriander powder
1 tsp garam masala powder
1/4 tsp turmeric powder
1 packet tofu (16 oz)
Salt to taste
A few strands of corriander leaves
Heat oil. Saute finely chopped onion till they turn translucent. Add besan and roast till the raw smell goes off. Add roasted and skinned peanuts. Add finely chopped ginger and garlic (You could substitute with 2 tsp ginger garlic paste). Fry for sometime. Add all the spice powders, finely chopped tomato and roast for a couple of minutes. Add mashed tofu, salt and corriander leaves. Mix well. Remove from flame.
Preheat oven to 350 F.
Slice the peppers vertically, scoop out the seeds.
Drizzle the groove of each half with some oil. Fill and press the stuffing into the grooves so that it goes all the way in. If you want to spice things up, you could sprinkle red chilli flakes on top.
Place (stuffed side up) on a greased oven safe pan. (I used greased aluminium foil on the pan). Bake for 35 to 45 mts till peppers become soft. The red and yellow peppers cook faster and get slightly charred - which makes them tastier.
My favourite is the red capsicum. I used to think it was the hottest. But it is sweet in taste and when you bite into the stuffed red capsicum, you want to eat yet another!
Sending this post to Bake Off and Tasty Tofu Treats.