Bell Peppers as widely addressed in the western countries and also known as Capsicum are a store house of provitamins. Provitamins are inactive forms of vitamins which are converted into active vitamins in the body during metabolic processes.

Apart from adding color and taste to our meals, bell peppers are excellent source of Vit C and thefore they help against many infections. Besides, they are anti inflammatory meaning they reduce inflammation thus preventing and treating against arthritis, pain, chronic heart diseases. The active component of capsaicin improves blood circulation and therefore reduces blood pressure. Amongst the many uses of bell peppers, Cayenne – hot chilli flakes are favourite among the masses. If you are suffering from acidity, make sure you de-seed them before consumption.Below is a quick low cal, nutrient dense recipe to enjoy capsicum as a whole

Stuffed Bell Peppers

3 medium size bell peppers ( choose one of each color )
1 big size potato, boiled and smashed
1 small cup boiled corn ( sweet or regular)
2 tbsp of low fat paneer
1 tbsp of amchoor/ dry mango powder
1 tsp of turmeric powder
1/2 tsp of asafoetida
1/2 tsp garam masala/ pav bhaji masala
salt to taste
lemon juice to taste

1) wash and scoop the bell peppers from the top. empty the white seeds. do not throw away the scooped head.
2) mix all the above ingredients well and stuff into the hollow peppers
3) close the opening with the scooped head
4) either you can cook them in the oven in a bowl with closed lid( but not tight packed) for 6 – 8 mins ( depending on your oven) or steam in oven for 5 min and cut them into half and pan fry with olive oil

This can be used as a side dish with rice and curry.