Air fryer recipe · Sides
Masala Stuffed Capsicum
Sweet bell peppers packed with spiced paneer-potato masala and roasted till tender.
- 38 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 8.0 gprotein
- 11.3 gcarbs
- 6.4 gfat
- 2.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Small capsicums4
- Paneer, crumbled150 g
- Boiled potato, mashed1 large
- Amchur powder1 tsp
- Garam masala1 tsp
- Coriander, chopped2 tbsp
Method
Hollow the capsicums
Slice a lid off the top of each capsicum and scoop out the seeds and white pith. Keep the walls intact so they hold the filling without tearing. Rinse and pat the cavities dry so the stuffing stays firm.
Make the filling
Mix the crumbled paneer and mashed potato with amchur, garam masala, chopped coriander, salt and a pinch of red chilli. Sautee the mixture briefly in a teaspoon of oil to drive off moisture and toast the spices. A drier filling roasts better and won't go soggy.
Stuff firmly
Press the masala into each capsicum, packing it down so there are no air pockets. Fill right up to the rim so the top crisps along with the pepper. Brush the outsides with a little oil for an even roast.
Arrange upright
Stand the stuffed peppers upright in the basket so the filling stays put. Leave space around each so hot air circulates and the skins blister. If they tip, lean them against the basket wall.
Air-fry
Air-fry at 180C for 16 minutes, rotating the basket once halfway, until the capsicum skins wrinkle and char and the filling is heated through. Rest two minutes before lifting so they hold their shape.
