Best 2 Indian Stuffed Peppers Recipes

Indian stuffed peppers are a delectable vegetarian dish where bell peppers are used to create enticing pockets to hold a medley of aromatic Indian spices, vegetables, and fragrant herbs. These vibrant and flavorful peppers make for a perfect main course or a side dish that can easily elevate any meal. With their vibrant colors, enticing aroma, and delectable flavors, Indian stuffed peppers are a delightful culinary journey that promises to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

INDIAN STUFFED GREEN PEPPERS

Indian Stuffed Green Peppers image

Posted for ZWT6. Adapted from Sanjeev Kapoor's website to make four servings. If you don't have access to paneer, there are recipes on this site to make it homemade. I have listed the amchur (mango powder) as optional in case you can't find it. The type of cheese sprinkled on top is not specified, I would probably use more paneer.

Provided by noway

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 large green bell peppers
3 medium potatoes, mashed
200 g panir, grated
10 -12 cashews, coarsely ground
12 -15 raisins
2 teaspoons amchur (dry mango powder) (optional)
1 1/2 teaspoons cayenne pepper (to taste)
1 teaspoon ground cumin
1 teaspoon garam masala
fresh cilantro, a few sprigs
salt, to taste
2 tablespoons oil
1 large onion, chopped
1 inch fresh ginger, chopped
3 green chilies, chopped
1/2 cup cheese

Steps:

Preheat oven to 430F.
Slice off the tops of the green peppers and remove seeds.
Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray.
Mix potatoes, paneer, cashewnuts, raisins, amchur, cayenne, cumin, garam masala, cilantro and salt. Set aside.
Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies.
Mix in potato mixture and continue to cook for two minutes.
Divide this mixture evenly into four portions and stuff the green peppers with the mixture.
Sprinkle cheese on top and place on baking tray.
Bake for fifteen minutes.
Serve immediately.

INDIAN STUFFED PEPPERS

Indian Stuffed Peppers image

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.

Provided by Outta Here

Categories Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

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
1/2 onion, peeled and finely chopped
6 whole cloves
6 green cardamom pods, slightly crushed to barely open
2 garlic cloves, peeled and finely chopped
1 teaspoon fresh gingerroot, peeled and finely chopped
1 cinnamon stick (about 3 inches)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon chili powder
1 cup coconut milk
salt, to taste

Steps:

Cook potatoes in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes.
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.
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.
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.
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.

Tips:

Choose firm, ripe bell peppers for stuffing. Look for peppers that are brightly colored and free of blemishes.
Cut the tops off the peppers and remove the seeds and ribs. Be careful not to cut too much off the top, as you need to be able to replace the tops after stuffing the peppers.
Parboil the peppers in boiling water for 2-3 minutes to soften them slightly. This will make them easier to stuff and will help prevent them from becoming too hard when baked.
Use a variety of fillings for your stuffed peppers. Some popular options include rice, ground beef, sausage, vegetables, and cheese.
Season the filling generously with herbs and spices. This will help to add flavor and depth to the dish.
Bake the stuffed peppers in a preheated oven at 375 degrees Fahrenheit for 30-40 minutes, or until the peppers are tender and the filling is cooked through.
Serve the stuffed peppers hot, garnished with fresh herbs or grated Parmesan cheese.

Conclusion:

Indian stuffed peppers are a delicious and versatile dish that can be made with a variety of fillings. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can easily create a delicious and satisfying meal that your family and friends will love.

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