Stuffed Capsicum with Ghee: Cook the Potato Filling Before Baking
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By Faimly Farm · 17 October 2026
For stuffed capsicum with ghee, cook the potato filling first and place it loosely into pepper halves. The oven then softens the pepper and heats the filling through; it should not have to cook raw potato hidden inside a dense mound.
Two portions; four stuffed halves; about 45 minutes with cooked potato ready.
Ingredients
- 2 medium bell peppers
- 200 g freshly boiled peeled potato, roughly mashed
- 50 g cooked peas
- 12 g ghee, divided
- ½ teaspoon cumin seeds
- ½ teaspoon ground coriander
- Salt and pepper
- Lemon juice and coriander to finish
Method
- Heat the oven to 190°C conventional or 170°C fan. Wash peppers, halve through the stem and remove seeds and white ribs.
- Brush the outside and cut rims lightly with 4 g of the ghee. Set cut side up in a snug baking dish.
- Warm the remaining 8 g ghee in a pan. Sizzle cumin briefly, then add cooked potato, peas and ground coriander. Stir until hot and season.
- Spoon the filling loosely into the halves without packing it hard or making a high dome.
- Bake for approximately 25–35 minutes until the pepper is tender and the filling is hot throughout. Check the thickest filled half rather than one exposed edge.
- For a measurable check, the centre should reach 75°C for at least 30 seconds. Rest briefly, add lemon and herbs, and serve.
Adjust the shape before increasing the time
Large deep peppers take longer than shallow halves. Cutting lengthways exposes more filling and makes doneness easier to judge than a tall whole pepper. If the top is drying while the pepper is still firm, cover the dish loosely with foil for part of the remaining time. If the base is watery, avoid adding more water to the dish; peppers release their own moisture.
This version uses cooked potato and peas rather than raw rice or meat. Those fillings need their own complete cooking methods. When scaling up, leave space between halves and test more than one centre. A crowded dish and a tightly compressed filling can heat unevenly.
Frequently asked questions
Can I stuff a whole pepper instead?
It changes the depth and heating time. This method is designed around open halves.
Can I use leftover filling?
Only if it has been stored safely. Heat it thoroughly and count this as reheating; do not repeatedly cool and reheat the same portion.
Why is the filling dry?
It may have been packed too tightly or baked uncovered for too long. Use cooked, moist potato and check before extending the timer.
Leftovers: refrigerate within two hours; use within 48 hours or freeze. Reheat once, until steaming hot. Source checked 17 October 2026: Food Standards Agency: Cooking Your Food.
More ways to cook with ghee
For a broader reference, see The Complete Guide to Cooking with A2 Ghee. Continue with Mashed Potatoes with Ghee: Avoiding a Gluey Texture and Ghee-Roasted Pumpkin: Even Cubes and Tender Centres.
Choosing ghee for this recipe
If you normally choose a blended ghee for savoury cooking, see Faimly Farm Desi Danedar A2 Cow & Buffalo Blend Ghee for the potato filling and pepper coating. Use the recipe quantity and cook the filling before stuffing; the choice of milk source does not replace that step.
Check the selected pack's ingredients, storage directions and current availability. Ghee is milk-derived; an A2 description does not make this recipe dairy-free.
For another oven-cooked vegetable side, follow Roasted Baingan with Ghee: Brush the Wedges, Then Check the Centre and compare the centre-tenderness checks.
Prepared with AI assistance. This recipe has not been independently kitchen-tested by Faimly Farm; use the cooking cues and adjust for your ingredients and equipment. Featured banner: AI-generated editorial illustration, not a photograph of a tested recipe.