There are many ways to prepare bell peppers. Stuffing them works quite well since they are able to hold together during the cooking and make a great presentation at the table. My mom stuffed the whole pepper to keep the filling from spilling out during pan frying, cutting them in pieces before serving. I cut the peppers in half before stuffing and cook them in the oven which does not require stirring. They look as fabulous as they taste!
2 small potatoes, peeled and diced (about 1 1/2 cups)
2 tsps. vegetable oil
1/2 cup frozen or fresh green peas
1 1/2 tbsps. dried cranberries or raisins, chopped
1 tbsp. Achaar Masala
2 tsps. dried mango powder
3/4 tsp. salt
1/2 tsp. minced green chilies or 1/4 tsp. cayenne pepper
2-3 ozs. Paneer, grated (about 1 cup)
2-3 green onions, chopped
2 red bell peppers, medium size
1/4 cup chopped fresh coriander (optional)
- Place potatoes in a microwave safe bowl.
- Mix in 1 teaspoon oil, cover and cook on high for 5 minutes.
- Mix in peas, Achaar Masala, mango powder, salt and chilies.
- Cover and microwave on high for 2 more minutes.
- Mix in Paneer, cranberries and onions, set aside.
- Heat oven to 450 degrees F.
- Rinse and wipe peppers, cut them in half starting from the blossom end toward stem, carefully removing and discarding stem and seeds.
- Brush remaining oil on the outside of the peppers.
- Stuff each pepper with a quarter of the potato mix.
- Place stuffed peppers in an oven-proof tray, shaving the bottom if necessary to keep them from rolling.
- Loosely cover with foil and bake for 20-25 minutes, until peppers start to brown.
- Garnish with chopped fresh coriander and serve.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.