Indian Stuffed Peppers
Main Dishes • Indian
Description
Indian Stuffed Peppers
Ingredients
- Bell Peppers 4 pieces
- Garlic Oil 1 tablespoon
- Onion 10 oz
- Mustard seeds 2 teaspoons
- Cumin Seeds 1 teaspoon
- Ground coriander 1 teaspoon
- Salt ½ teaspoon
- Cayenne Pepper ¼ teaspoon
- Green Cabbage 15 oz
- Sweet Potato 10 oz
- Chickpeas 10 oz
- Raisins 3 tablespoons
- Fresh Ginger 1 tablespoon
- Minced garlic 3 cloves
- Vegetable Broth ¼ cup
- Chopped Cilantro (Coriander) 0 oz
- Roasted cashews 2 tablespoons
- Soy yogurt 5 oz
- Mango Chutney 2½ tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 190°C.
Step 2
Cut off the tops of the peppers. Remove the seeds and set the peppers and their tops aside.
Step 3
Heat the oil in a large skillet over medium heat.
Step 4
Sauté the onion, mustard seeds, cumin seeds, coriander, salt, and cayenne pepper for 6 minutes or until the onion is golden. Add the cabbage, sweet potato, chickpeas, raisins, ginger, garlic, and sauté for another 2 minutes.
Step 5
Add the vegetable broth and reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally. Add the cilantro and cashews.
Step 6
Spoon the filling into the peppers and cover them with the cut tops. Place the peppers in a 23×18 cm baking dish. Pour in water to a depth of 2 fingers.
Step 7
Cover with foil and bake for 50 minutes or until the peppers are tender.
Step 8
In a small bowl, mix the yogurt and chutney. Serve the peppers on individual plates. Serve with the yogurt sauce.
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