Stuffed Bell Pepper in Gravy

Note: This dish has been made for a contest, ‘Mother’s Recipe: Innovative Recipe Challenge.’

The contest required me to use ready-to-cook packets that were sent by Mother’s Recipe team. In the dish below, I have used Chicken Chettinad and Paneer Butter Masala. Since, these were ready-to-cook packets; the biggest challenge was to use them in an innovative way as the ingredients were pre-packed.

Stuffed Bell Pepper in Panner Butter Masala Gravy

For, Stuffed Bell Pepper in Gravy you need:

  • Medium Sized Green Bell Pepper – 4
  • Boiled and Mashed Potatoes – 4
  • Milk Powder – 2 tablespoon
  • Water – As required
  • Oil – 5-6 tablespoon
  • Mother’s Recipe Chicken Chettinad Mix – 1
  • Mother’s Recipe Panner Butter Masala Mix – 1

  • In a bowl, add boiled and mashed potatoes. Add the Chicken Chettinad and mix the mixture till potatoes get covered by the Chettinad masala.

Potatoes and Chettinad mixture
  • Using a knife remove the top of Bell peppers and the seeds.
  • Fill them with potatoes and Chettinad mixture.
  • In a pan, heat one-tablespoon oil and sauté the Bell peppers. Ensure that the bell peppers are soft and tender from all sides.

Stuffed Bell Pepper
  • In a bowl, mix milk powder, paneer butter masala mix and water. Keep folding them till there are no lumps in it.
  • Remove the bell peppers.
  • In same pan, heat one tablespoon of oil.
  • Add in the Paneer butter masala mix and bring it boil.
  • Put the cooked bell peppers in the gravy and cook it for 10-15 minutes.
  • Once the bell peppers have absorbed the gravy and it has form the required consistency, turn off the flame.
  • Serve it hot with rice or roti. 
Stuffed Bell Pepper in Panner Butter Masala Gravy
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