This one has been in line for some time now. After the stuffed mushrooms and tomatoes, I hoped to make the peppers rightaway but. …. Anyways, here it is now. One thing I noted for making it next time is to choose very tender small sized peppers. This time I had to make do with the green peppers I had on hand. But another time I sure will wait until Saturday and get some tender organic yellow/orange peppers from the Farmer’s market.
All over the foodblogs and food videos, people stuff the peppers with all kinds of stuff, from veggies to rice to potatoes and what not. Basically, its an awesome Spring Cleaning recipe 🙂 🙂 Gleaning from about 2-3 recipes, here’s how I made mine.
4-5 small tender peppers (if small, one can stuff from top, if bigger, one can halve them and stuff them)
2 medium sized potatoes – boiled, peeled and mashed
2 onion – chopped (1 for stuffing and 1 for sauce)
1 tomato – chopped
1 cup rice – cooked
2 carrots – grated
1 tblsp cayenne pepper
1 tsp paprika
1 tsp turmeric
1 tblsp cumin-coriander powder
1 tsp mustard seeds
1 tsp cumin seeds
2 tblsp yoghurt
2 tblsp grated cheese (optional)
Preparing the peppers:
1. Slice the peppers into halves and shell out the inner material and seeds to make space for the stuffing.
2. In a pan, heat some oil. Add mustard and cumin seeds. Allow them to splutter. Add the onions and let them cook until transparent.
3. Now add the mashed potatoes, carrots and cooked rice. You can also add any other veggies like zucchini or eggplant. You can use couscous instead of rice.
4. Add the spices and salt. Adjust taste. This is the filling ready to be stuff.
5. Pre-heat the over to 350F.
6. Fill the stuffing into the pepper halves (You can sprinkle some grated cheese on top). Coat the skin with a little oil and place them in a baking tray. Bake for about 10 minutes or until the skin wrinkles and the peppers are a little soft.
Preparing the sauce:
1. In a pan, heat some oil. Add the chopped onions and cook them until transparent. Now add the spices, salt and the tomatoes. This is like our regular saute for any curry.
2. Add the yoghurt and let the gravy cook for about 5 minutes.
3. Once the peppers are done, place them in the gravy pan and let the whole ensemble cook for about 10 minutes on medium flame.
4. Serve hot (Be careful when you bite into the peppers. I burnt my palette in the hurry of tasting them. Its still hurting :()