Stuffed Bell Peppers : Favorite Delicious Recipe

Favourite Delicious Recipe 

Colorful Bell Peppers are not only visually appealing but good for eyes, as they contain antioxidant, which protects the eye from cataracts and degeneration of the eye.

Bell Pepper is the perfect ingredient to combine with other vegetables and make a delicious appetizer.

The bell pepper, stuffed with potatoes, is drowned in a generously spiced tomato gravy to provide a flavorful boost of fiber and vitamin A.

Stuffed Bell Peppers

Ingredients

400 grams potatoes boiled & mashed, around 2-3 medium potatoes

6-7 small bell peppers

3 tablespoons oil 

 1 teaspoon cumin seeds

3/4 teaspoon fennel seeds

1 teaspoon whole coriander seeds crushed

1/4 teaspoon  asafoetida

1 medium red onion chopped

1 green chilli chopped

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon  dried mango powder

1/4 teaspoon red chilli powder or to taste

3/4 teaspoon salt or to taste

1-2 tablespoons chopped cilantro

How it’s made

Wash the bell peppers and then dry them. Cut the top and discard. Then remove the seeds and stems from inside to make it hollow for the filling. You may also need to cut down the bottom of some of the peppers slightly if they are wobbly. This is to make sure that they are able to stand upright in the pan while cooking.

For the filling, start by boiling the potatoes until soft and done. You can do this using a regular pressure cooker, 8-9 whistles on high heat or use an Instant Pot, 10-12 minutes on high pressure with natural pressure release.

Let the potatoes cool down, then peel and mash with a potato masher. Set aside.

Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, adds the cumin seeds, fennel seeds and crushed coriander seeds. Saute for 30 seconds until the seeds sizzle.

Then add the asafoetida followed by chopped onion and green chilli and stir. Saute the onions for 3 minutes until soften

Add in the mashed potatoes and mix. Then add the spices- coriander powder, garam masala, amchur, red chilli powder. Also add the salt. Mix everything together. 

Cook for 1 minute and then add in chopped cilantro. Mix and remove pan from heat.

Now, take each of the prepared bell peppers and fill them all the way to the top with the prepared potato mixture. Press tightly so that potatoes don't fall out while cooking the peppers.

Heat the remaining 2 tablespoons of oil in the pan on medium heat. Once oil is hot, lower the heat to low. Add bell peppers into the pan carefully. Close the lid and cook for 3 minutes.

The skin of the peppers will soften and wrinkle up once cooked.