Chicken Stuffed Bell Pepper|| Stuffed Shimla Mirch Recipe by Hoorain_vlogs

Tandoori Chicken Stuffed Bell Pepper|| Stuffed Shimla Mirch Recipe by Hoorain_vlogs
Ingredients For the Tandoori Chicken:
500g boneless chicken, cut into small pieces
-2 tablespoons tandoori masala (store-bought or homemade)
-1 cup yogurt
-1 tablespoon ginger-garlic paste
-1 tablespoon lemon juice
-1 teaspoon red chili powder (adjust to taste)- Salt to taste
-1 tablespoon oil**For the Stuffed Bell Peppers:
-4 large bell peppers (any color)
-1 medium onion, finely chopped
-1 medium tomato, finely chopped
-1 teaspoon cumin powder
-1 teaspoon coriander powder
-1/2 teaspoon garam masala- Fresh coriander leaves for garnish
-1 tablespoon oil for cooking- Salt to taste- Cheese
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least1 hour
Cook the Chicken
Preheat your oven to200°C (400°F).
Cook for about20–25 minutes or until the chicken is cooked.
Prepare the Stuffing
In a pan, heat1 tablespoon of oil over medium heat.
Add the chopped onions and sauté until they are translucent.
Add the chopped tomatoes and cook until soft.
Stir in the cumin powder, coriander powder, garam masala, and salt. Cook for an additional2 minutes.
Add the shredded tandoori chicken to the pan and mix until well combined. Remove from heat and let it cool.
Prepare the Bell Peppers
Wash the bell peppers and slice off the tops, removing the seeds and membranes.
Preheat your oven to180°C (350°F).
Stuff the Peppers
Fill each bell pepper with the chicken mixture, packing it in gently.
If desired, top each stuffed pepper with cheese.
Bake the Stuffed Peppers
Cover the dish with foil and bake for25-30 minutes.
If you added cheese, uncover for the last5-10 minutes to allow the cheese to melt and turn golden.
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