Stuff yourself silly with this delicious recipe.
Stuffings add colour and life to any vegetable and bell peppers are a favourite choice, be it Green, Red, Yellow or Orange. They look gorgeous and each stuffing has its own special flavor and aroma. Here I have used the basic boiled potato stuffing. You can bring a healthy twist to bell peppers in your own creative way.
4 medium-sized Green Capsicum (bell pepper)
4 medium-sized potatoes
6 table spoon cooking oil
3/4 tsp cumin seeds
¾ teaspoon whole coriander deeds
¾ teaspoon fenugreek seeds
3 cloves of garlic finely chopped
1 large onion finely chopped
1 green chilli finely chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp raw mango powder
Freshly chopped coriander leaves
Salt to taste
Wash the green peppers well and pat dry with paper towel. Cut the top off about 1″ from where the stem is attached. Remove all the seeds and pith and discard.
Boil water with salt and blanch the peppers for 5 minutes. Take them out in a colander to cool.
( Sometimes I do not blanch especially hen putting on grill/ oven and never with the Red and Yellow peppers)
Wash and boil the potatoes. Peel and cut into small cubes (or mash) and keep aside for later use.
For the stuffing:
Heat 3 tbsps of cooking oil in a pan on medium flame, till hot.
Add the cumin seeds, coriander seeds till they splutter. Put fenugreek seeds. Turn them golden brown.
Now add the green chillies and garlic and fry till the chillies turn whitish and the garlic turns light golden.
Add the onion and fry till soft and golden.
Now add all the powdered spices and cook for 1 minute.
Add the cubed potatoes and mix well to blend with all the spices. Cook for 2 minutes, stirring often. Turn off the flame; add salt to taste and mix well.
Add finely chopped fresh coriander leaves.
Method to prepare the vegetable:
Fill each green pepper to the top with the mashed potato mix. Press down and top up to make sure they are well filled.
Heat the remaining cooking oil in a shallow pan (I use non stick flying pan so that the peppers can be lined up nicely and turned without breaking) on a low flame. When hot add the peppers (face down) and fry till golden. (Keeping the peepers this way will ensure sealing of the stuffing.)
Keep turning them in the pan so that they brown from all sides.
Once done, take them off the flame and place them on a plate lined with paper towel to allow excess oil to be soaked up. Add remaining fresh coriander leaves.
There is so much variation one can do with the stuffing. You can use cooked masala Keema( minced goat meat) , sausages, lean ground beef, brown rice, scrambled Cottage cheese veggie, Mixed veggies ( carrots, tomato, beans, potatoes, soya granules, mushrooms chopped finely and cooked) etc. The options are endless.
You can also bake/ grill the peppers. Preheat oven to 225º C and once the peppers are ready to bake, do them at 225º C for 15 min. Or till done nicely.
You can top it up with any processed cheese (I like Cheddar)
You can use any colour bell pepper and turn the dish into summer carnival of colours.
So flirt with these beauties and enjoy a healthy meal.