Golden-Crusted Seafood Stuffed Bell Peppers

By Mousumi Non-Veg
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Golden-Crusted Seafood Stuffed Bell Peppers
INGREDIENTS:
  1. Bell Peppers, 3 medium (one each of red, yellow and green)
  2. Oil, 2 tbsp
  3. Fish Fillet, boneless, 3-4
  4. Prawns, 100 grams, shelled, deveined and finely chopped
  5. Potato 1, boiled and mashed
  6. Onion 1, finely diced
  7. Ginger-Garlic Paste, 1 tsp
  8. Green Chilis 2-3, finely chopped
  9. Turmeric Powder, 1/2 tsp
  10. Coriander Powder, 1/2 tsp
  11. Red Chili Powder, 1/2 tsp
  12. Roasted Gram Flour (Besan), 2 tbsp
  13. Salt to taste
  14. Coriander Leaves, finely chopped, 2 tbsp

METHOD:

Serving Size: 2-3

Slice off the top 1/2-inch cap of each bell pepper with the stem intact. Remove the seeds and white membranes from inside the peppers, leaving clean, hollow cups for the filling. Lightly brush the caps with oil. Set aside.

Gently poach the boneless fish in simmering salted water for 4–5 minutes, until cooked through. Drain and let it cool slightly. Flake and lightly mash with a fork, keeping the texture coarse.

Heat oil in a pan over medium heat. Add the chopped onion and sauté until softened. Add the ginger-garlic paste and green chilies and cook until fragrant.


Add the chopped prawns, turmeric powder, red chili powder, coriander powder, and salt. Cook for 2–3 minutes, stirring, until the prawns turn opaque and are just cooked.


Add the mashed fish and boiled mashed potato. Mix gently until well combined. Stir in the chopped coriander and cook for another 1–2 minutes, allowing any excess moisture to evaporate. The filling should be moist but firm enough to hold its shape.


 Before stuffing, brush the outside and inside of the peppers lightly with oil. Heat a heavy-bottomed pan with a little oil. Place the peppers on their sides and turn them occasionally, allowing all sides to soften slightly and develop light blisters. Keep the peppers firm enough to hold their shape. Remove the peppers from the pan and let them cool before filling them with the prepared mixture. 


Fill each bell pepper generously with the seafood mixture, pressing it down gently so the filling holds together. Sprinkle a thin, even layer of roasted besan over the exposed filling. Lightly brush the besan with oil for a crispy, golden crust. 


Arrange the stuffed bell peppers upright in a lightly oiled, heavy-bottomed pan. Sprinkle a pinch of salt, cover with a lid and cook over low heat for 10–12 minutes, allowing the trapped steam to soften the peppers while the bottoms develop a light roast. 


Remove the lid and turn the peppers carefully from time to time, cooking until they are tender on all sides and their skins develop light blisters. Excess moisture can escape, and the filling develops a drier, lightly golden surface. 


For the final 2–3 minutes, place the lightly oiled stem caps at an angle over the filling to warm them without losing their vibrant colour.


Serve hot with lemon-herb yoghurt, sweet chili sauce, and lemon wedges on the side.


















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