Bharva Laal Mirch (Stuffed Red Pepper)

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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!

ingredients:
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)

preparation:

  • 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.


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