0 0
Indian Stuffed Peppers

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb potato peeled and quartered (a waxy potato like yukon gold)
6 small green bell peppers
2 tablespoons oil
2 onions peeled and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
salt to taste

Nutritional information

325
Calories
123 g
Calories From Fat
13.7 g
Total Fat
8.5 g
Saturated Fat
0 mg
Cholesterol
41.2 mg
Sodium
50.2 g
Carbs
5.2 g
Dietary Fiber
29.9 g
Sugars
3.8 g
Protein
244g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Indian Stuffed Peppers

Features:
    Cuisine:

    A special occasion dish in India. Use small bell peppers. Red or yellow peppers can also be used, or for a more colorful dish, a mixture of them.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Indian Stuffed Peppers,A “special occasion” dish in India. Use small bell peppers. Red or yellow peppers can also be used, or for a more colorful dish, a mixture of them.,We really enjoyed these unusual and tasty stuffed peppers! The potato filling was delicious on its own but the sauce really brought this to another level. used 1/2 tsp ground cardamom for the pods and used light coconut milk with excellent results. Thanks for sharing a great recipe!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cook Potatoes in a Saucepan of Simmering Water For 15 Minutes, or Until Tender, Then Drain and Cut Into Small Cubes.

    2
    Done

    Bring a Large Pan of Water to a Boil and Add Peppers and Blanch For 5 Minutes. Drain and Run Cold Water Over Peppers. Cut Around the Stems and Remove Stems and Seeds. Drain Well Upside Down on Paper Towel.

    3
    Done

    Heat Oil in a Small Frying Pan and Cook Onions Over Medium Heat Until Soft but not Browned. Add Coriander, Cumin, Turmeric and Chili Powder and Mix Thoroughly. Mix in the Potatoes and Season With Salt, to Taste. Fill Each Pepper With Equal Amounts of Mixture.

    4
    Done

    to Make the Sauce, Combine All of the Sauce Ingredients (except Salt) in a Deep, Heavy-Bottomed Frying Pan and Bring Slowly to a Boil. Reduce Heat to Low, Cover and Simmer 15 Minutes. Remove Cinnamon Stick and Cardamom Pods. Season Sauce With Salt, to Taste.

    5
    Done

    Add Stuffed Peppers to the Pan, Arranging Them So That They Stand Upright in a Single Layer, and Cook 5-10 Minutes, or Until Sauce Is Thick and Peppers Are Heated Through. Serve Peppers With Sauce Spooned Over the Tops.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chorizo And Garbanzos
    previous
    Chorizo And Garbanzos
    Featured Image
    next
    Mexican Squash And Ground Beef Casserole
    Chorizo And Garbanzos
    previous
    Chorizo And Garbanzos
    Featured Image
    next
    Mexican Squash And Ground Beef Casserole

    Add Your Comment

    five × 4 =