How to make CHICKEN STUFFED CAPSICUMS - skk -
Hollowed out capsicums with a flavourful chicken and rice mixture, topped with cheese and baked to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken mince (चिकन कीमा), Medium mixed capsicums
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to CHICKEN STUFFED CAPSICUMS - skk checkout Pudina Kofte Olive Ke Saath, Desi Shepherd’s Pie, Chicken Pie With Tomatoes And Olives, Kofte Mein Kofta . You can also find more Main Course Chicken recipes like Murgh Kandhari Kofta Chicken Lahori Pasta - SK Khazana Spiced Shredded Chicken Chicken Ghassi - SKK
CHICKEN STUFFED CAPSICUMS - skk Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for CHICKEN STUFFED CAPSICUMS - skk Recipe
Chicken mince 200 grams
Medium mixed capsicums 4
Oil 1 1/2 tabl for drizzling
Cumin seeds 1 teaspoon
Medium onions chopped 1
Medium tomatoes chopped 1
Salt to taste
Fresh coriander leaves chopped 3 tablespo to sprinkle
Fresh tomato puree 1/2 cup
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Cooked rice 3/4 cup
Mozzarella cheese grated as required
Dried breadcrumbs as required
Method
Step 1
Slice the tops of all the capsicums, remove seeds and arrange them with the tops on the worktop.
Step 2
Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onions, mix and sauté till translucent.
Step 3
Add tomatoes and salt and mix well. Add 1 tbsp coriander leaves, mix well and saute till the mixture is pulpy.
Step 4
Add fresh tomato puree, mix well and cook for 2-3 minutes.
Step 5
Add red chilli powder and turmeric powder, mix well and saute till oil separates.
Step 6
Add chicken mince, mix well and cook for 2-3 minutes. Add rice and remaining coriander leaves, mix well and cook for 1-2 minutes. Take the pan off the heat and let the mixture cool slightly.
Step 7
Preheat the oven at 180˚C.
Step 8
Place the capsicums on a baking tray, drizzle a little oil and sprinkle salt and rub in well.
Step 9
Stuff the capsicums with the chicken mixture. Top with grated mozzarella cheese and breadcrumbs and sprinkle a little coriander leaves. Keep the tray in the preheated oven and bake till cheese melts.
Step 10
Bring the tray out of the oven, arrange the capsicums on a serving platter and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
