Stuffed Mini Capsicums with a Spicy Potato filling.

I’m using these cute capsicums I have growing in our garden at the moment. The original dish I had tasted used long light green jalapeno type peppers (http://en.wikipedia.org/wiki/File:Pepperoncini.jpg) Anything with a mild flavour and small in size would be fine.

I’ve stuffed capsicums before, but it has always been with a spiced besan mix. I’d stuff them and fry them in oil. The problem I always encountered with this was that by the time the besan inside has cooked, the capsicums were overcooked. The besan also ended up either too hard in texture or undercooked. Shallow frying them in oil also meant that they weren’t the healthiest of snack or appetiser.
These are a great alternative and I think taste a whole lot better too.

Capsicums, 15

For the filling:
Boiled Potatoes, 3 large
Handful of frozen peas
Chopped coriander
Lime Juice
Spice paste: 1 diced onion, Dry red chillies (4-5 or as per taste), chilli powder, garam masala, coriander seed/cumin powder, salt, garlic ginger paste,
Fine Sev for garnish

1.Boil potatoes until tender.
2.Mash together with peas and coriander.
3.Fry off onion, chilles and spices separately, before blending together to make the spice paste.
4.Add potato mixture to the spice paste.
5.Slit the capsicum and remove the seeds. Fill them with the potato mixture and pack tightly.
6.Start off the cooking process by carefully cooking them in some oil over a high heat in a frypan.
7.Place the frypan in a preheated oven for 10-15 minutes or until the capsicum is well cooked. Serve with fine shev sprinkled over the top.