Stuffed Capsicum with Coconut-Peanut Filling & Puri – A Flavorful Indian Delight

Stuffed Capsicum with Coconut-Peanut Filling served alongside crispy Puris is just what you need. It brings together the earthy richness of roasted peanuts, the nutty aroma of sesame seeds, and the tropical sweetness of fresh coconut — all stuffed into tender bell peppers and paired with hot, puffed puris.

Whether you’re planning a special weekend lunch or a festive family meal, this dish offers the perfect blend of taste, texture, and nutrition. It’s a delightful fusion of South Indian and North Indian flavors on one plate — and guaranteed to impress!

Stuffed Capsicum with Coconut-Peanut Filling

Stuffed Capsicum with Coconut-Peanut Filling and Puri — is best described as a fusion of Indian regional cuisines, with strong influences from Western Indian Cuisine, South Indian Touch and North Indian Cuisine.

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Course Side Dish

Servings 4 people

Ingredients

  

For the Stuffed Capsicum

• 4 medium capsicums (green or mixed colors)
• 1 cup fresh coconut scrap
• 1/4 cup roasted peanuts
• 2 tbsp roasted sesame seeds (til)
• 1/2 cup fried onions
• 2 green chilies, chopped
• 1 tbsp chopped coriander leaves
• Salt to taste
• Optional: 1 tsp lemon juice or a small piece of tamarind
• A pinch of jaggery (optional, for balance)
• Oil for shallow frying

Instructions

 

Prepare the Stuffing

• In a grinder, combine:

  Coconut scrap

  Roasted peanuts

  Sesame seeds

  Fried onions

  Green chilies

  Salt

  Optional: tamarind or lemon juice, jaggery
• Grind to a coarse paste, not too smooth.
• Transfer to a bowl and mix in chopped coriander leaves.

Stuff and Cook the Capsicums

• Cut the tops off the capsicums and scoop out the seeds.
• Lightly grease the inside with oil and sprinkle a pinch of salt.
• Stuff each capsicum with the prepared mixture, pressing it firmly.
• Heat 2 tablespoons oil in a pan. Add pancha phutana (panch phutana) and a few dry red chilies. Let them splutter for a few seconds to release aroma. Carefully place the stuffed capsicums upright in the pan.
• Cover with a lid and cook on low heat for 10–15 minutes, turning occasionally to cook all sides evenly.

Keyword North Indian Cuisine, South Indian Touch, Western Indian Cuisine

Stuffed capsicums with coconut-peanut filling, paired with piping hot puris, is a dish that brings together tradition, taste, and texture in the most satisfying way. It’s simple to make yet rich in flavor, making it perfect for festive meals, family get-togethers, or even a comforting weekend lunch.

The wholesome stuffing filled with the goodness of coconut, peanuts, and sesame seeds not only tastes delicious but also adds a nutritional touch to your plate. Paired with golden puris, it’s a combination that’s hard to resist.

Serve the hot stuffed capsicums with freshly fried puris, a side of pickle, and a cooling raita or a sweet dish like suji halwa for a complete traditional Indian meal.