By Dr. Sirisha Potluri
Ingredients:⠀⠀
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4 large capsicums⠀( try to get multicolor bell peppers if possible)
3-4 medium potatoes peeled ⠀⠀
1 cup mushroom, chopped ⠀⠀
1/2 broccoli, small florets ⠀⠀
1/2 red onion, finely diced ⠀⠀
1 /2 cup celery stalk, finely chopped ⠀⠀
1/4 cup parsley or cilantro chopped ⠀⠀
1/2 tsp dried thyme ⠀⠀
1/2 tsp dried oregano ⠀⠀
2 garlic cloves, minced ⠀⠀
1 tsp chilli flakes ⠀⠀
Salt and pepper, to taste
Instructions:⠀⠀
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Preheat the oven to 400F/200C. Line a baking sheet with parchment paper.⠀⠀
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First, peel the potatoes, give them a rinse and steam for about for 10-15 minutes or until fork tender. Remove and cool completely.⠀⠀⠀
⠀⠀Meanwhile, place a non-stick pan onto medium heat, add the red onion and garlic, and fry for about 2 minutes. Then add the mushrooms, celery, broccoli and parsley and cook for another 5 minutes.⠀⠀
⠀⠀While the mushroom mixture is cooking, place the potatoes in a bowl together with the dried oregano, thyme and salt, and mash with a potato masher until smooth. You might need to add some water if the potatoes are too dry. ⠀⠀
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Now add the potato mixture to the pan and fry for 2 more minutes. Set aside.⠀⠀
⠀⠀Cut the top of the capsicum off and remove the seeds. Stuff each capsicum with the potato mixture and place it on the baking sheet. Cook for about 25-35 minutes