Jingle Bell Capsicums
Dig into this tasty, aroma filled dish and enjoy the spicy, tangy flavours in each bite.
Chef Emanual Chauhan's Jingle Bell Capsicums recipe

- 2

Cooking Time

-15 Min


- Medium

Preparation Time

- 10 Min


  • 1 yellow bell pepper; 1 red bell pepper; 1 green bell pepper; ½ tbsp butter; ½ tbsp oil; 4 to 5 cloves; ½ tbsp garlic; ½ tbsp ginger; ½ cup blanched mushrooms; ½ cup prawns; Black pepper powder; Salt; 10 to 15 mint sprigs; 3 coloured bell peppers; lemon juice


  1. 1

    Take three coloured bell peppers red yellow and green.
  2. 2

    ; Skew them and roast them on the fire/gas.
  3. 3

    ; Once charred set them aside.
  4. 4

    ; Heat some butter and a dash of oil in a pan.
  5. 5

    ; Add cloves chopped ginger and garlic.
  6. 6

    ; Add mushrooms and sauté? the contents.
  7. 7

    ; Add the prawns mix it well and sauté? again.
  8. 8

    ; Add some salt and black pepper powder, to taste.
  9. 9

    ; Sauté? till the mixture comes together.
  10. 10

    ; Simultaneously, deseed the roasted bell peppers and roughly chop them.
  11. 11

    ; Add the chopped roasted bell peppers and mint leaves to the mixture in the pan.
  12. 12

    ; Fill the mixture into the deseeded capsicum shells.
  13. 13

    ; Replace the capsicum heads.
  14. 14

    ; Drizzle a little lemon juice and serve hot.
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Emanual Chauhan


Teenage chef Emanuel Chauhan can cook a mean Pagla Anda. Or Haathi ki Haddi. Now those are dishes he has created, this young chef began cooking at the age of six because he disliked the dal made by the family cook. The journey from tweaking home food to emerging as second runner-up at Junior MasterChef India earned him the moniker Tornado in the Kitchen. Get a glimpse of his creativity on the show Eat Manual.

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