Podi Stuffed Capsicum: Keep the Filling in Place

Stuffed capsicum is a good roti-night dish when the filling stays inside and the pepper still has some shape. You want a tender shell, a warm potato centre and a little colour underneath.

This version mixes Tamil Podi into the potato and peas. There’s no need for a long spice list. Keep the filling fairly dry, taste before adding salt, and give the peppers room in the pan.

Ingredients for 4 servings

Prep: 20 minutes with cooked potatoes. Cooking: about 25 minutes. Makes 8 stuffed halves. If boiling potatoes from scratch, allow extra time.

• 4 medium green capsicums, about 500 to 600 g total
• 350 g potatoes, boiled until tender, peeled and cooled
• 75 g peas, cooked and drained
• 1 small onion, finely chopped
• ½ teaspoon cumin seeds
• ½ teaspoon grated ginger
• 1 tablespoon Rapidli Tamil Podi
• 1 tablespoon chopped coriander
• 1 teaspoon lemon juice, optional
• 1½ tablespoons oil, divided
• 3 to 4 tablespoons water, added to the pan as needed
• Salt only if needed

Make a filling that holds together

1. Prepare the peppers. Wash the capsicums, dry them and cut each lengthways into two halves. Remove the seeds and white ribs without cutting through the base. Leave the stalk in place if it helps the half hold its shape, but don’t eat it.
2. Cook the onion. Heat ½ tablespoon oil in a small pan over medium heat. Add cumin, then onion and ginger. Cook for 4 to 5 minutes until the onion softens. Let excess moisture evaporate.
3. Mix the filling. Roughly mash the cooled potatoes. Fold in the peas and cooked onion mixture. Take the pan off the heat before mixing in the podi, coriander and optional lemon.
4. Check the seasoning. Taste the cooked filling before adding salt. It should gather into a soft mound when pressed, without leaving liquid on the plate.

Fill and cook gently

1. Divide the filling between the eight pepper halves. Press it in lightly and keep the top close to the rim. A large mound is harder to heat evenly.
2. Heat the remaining tablespoon of oil in a wide, heavy pan over medium-low heat. Set the peppers skin-side down in one layer. Use two batches if needed.
3. Cook uncovered for 3 to 4 minutes to begin colouring the bases. Add 2 tablespoons water around the peppers, not over the filling. Cover with a lid.
4. Cook gently for 12 to 18 minutes, checking the pan occasionally. Add another tablespoon of water if it dries before the peppers soften. A knife should slide into the pepper flesh easily, and the filling should be hot through.
5. Remove the lid and let remaining water evaporate for 2 to 3 minutes. Lift the halves out with a broad spatula. Serve warm.

If the filling falls out

Overfilling is usually the first thing to check. Keep the filling within the pepper’s edge and avoid turning the halves upside down while they cook.

Very wet potatoes also make a loose filling. Drain them well after boiling and let steam escape before mashing. If the mixture looks wet, cook it briefly in a separate pan before adding the podi.

What to serve alongside

Roti and plain curd are enough for an easy meal. If you’d like dal too, our podi moong dal is another option. Keep the combined seasoning in mind rather than adding extra podi to everything.

Want to understand the late seasoning step? Read when to add podi to hot food. Check the pouch for ingredients and allergens before serving.