Capsicum Conundrums

Post 575 of 930

The History

Capsicum is native to the Americas and is also thought to be one of the first cultivated crops to self-pollinate. According to records, it was first internationally used by Diego Alvarez Chanca, a doctor on Columbus’ ship, who brought it to Spain. The vegetable is said to have medicinal benefits as relief from peptic ulcers, skin aging and menopausal problems. It is also known as bell peppers, hot peppers and chili peppers and derived its name from the Greek word kapto—to bite or swallow.

Sesame and Capsicum Chicken

1 cup (125g) plain flour
1/4 cup toasted sesame seeds
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon chili flakes
1kg skinless, boneless chicken breast halves,
cut into pieces
5 tablespoons vegetable oil
1/2 onion, cut into wedges
1/2 cup green capsicum, seeded and thinly
2 tablespoons teriyaki sauce
1/4 cup toasted sesame seeds
2 tablespoons honey


  • In a large ceramic bowl combine flour, sesame seeds, black pepper, five-spice powder and chilli flakes. Place a few pieces of chicken at a time and cover with the mix. Remove to a platter.
  • Heat oil in a large frypan or wok over medium-high heat. Place chicken into frypan and brown on both sides; about 5 minutes.
  • Remove chicken and set aside. Stir onion wedges and capsicum slices into a fry pan; cook until slightly browned; about 2 minutes. Remove and set aside.
  • Return chicken to fry pan and reduce heat to low.
  • Mix in teriyaki marinade, sesame seeds and honey; stir until sauce thickens.
  • Return onion and capsicum to the fry pan. Warm through and serve.

Stuffed Peppers with Turkey & Vegetables

4 green bell peppers, tops removed and seeded
1 pound ground turkey
2 tablespoons olive oil
1 cup sliced mushrooms
1 zucchini, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 cup fresh spinach
1 can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
Garlic powder to taste
Salt and pepper to taste


  • Preheat oven to 350 degrees F (175 degrees C).
  • Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
  • In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
  • Return peppers to the oven, and continue cooking 15 minutes.

Kacche Kele Ki Asharfi

2 tbsp oil
2 large onions, finely sliced
6 unripe green bananas, boiled in their skins
4 potatoes, boiled
1 1/2 Tbsp ginger-garlic paste
2 Tbsp fresh coriander, finely chopped
2 tsp red chilli powder
2 Tbsp gram flour (besan)
1/2 tsp green cardamom powder
Salt, to taste
2 medium capsicums, tops cut off and cleared of
seeds and white pith
1 1/2 clarified butter (ghee)


  • Heat oil in a fry pan over medium heat. Add onions and fry golden. Remove and drain on absorbent paper. Finely chop the browned onions.
  • Peel the bananas and potatoes and mash well.
  • In a mixing bowl, combine the mashed bananas and potatoes with chopped browned onions, ginger-garlic paste, chopped coriander, chilli powder, gram flour, cardamom powder & salt and mix thoroughly
  • Fill this mixture into the cleaned hollow capsicums and stuff well. Using a sharp knife cut the stuffed capsicum horizontally into 2-inch thick slices.
  • Heat the clarified butter in a frying pan and shallow-fry the stuffed capsicum slices till the capsicum softens slightly and the filling is golden and crisp.
  • Remove, drain on absorbent paper and serve hot with coriander and mint chutney.

Nutrient Values (per 100g)

Energy                    31 Kcal
Carbohydrates      6.03 g
Fat                           0.30 g
Protein                    0.99 g