Stuffed Peppers
A yummy spicy alternative to the traditional rice stuffed peppers…
Serves: 4
Preparation time: 25 minutes including time taken to boil the potatoes and make the base which can be done side by side)
Baking time: 45 to 60 minutes at 190°C/375°F/Gas mark 5
Suitable for: Vegetarians, vegans and those on a gluten free diet
Serve piping hot with traditional wheat flour roti or paranthas, a dal dish; rice and yoghurt (plant based if vegan)
Ingredients:
4 small green peppers
1 tablespoon of vegetable oil
1 bunch of spring onions or one small onion
1 medium tomato, skinned and chopped roughly or 1 tablespoon of canned chopped tomatoes
1 green chilli, chopped finely
2 cloves of garlic, crushed
500g new potatoes or other waxy potato variety
1¾ level teaspoons of salt
½ teaspoon of turmeric
¼ teaspoon of garam masala
½ teaspoon of amchoor (dried mango powder)
40g frozen sweetcorn, defrosted
40g frozen peas, defrosted
handful of chopped coriander
Method:
Add enough water to the potatoes in the pan to cover the potatoes and about half an inch above. Bring to he boil, then cover and simmer gently until soft (20 minutes).
Drain, cool, peel off the skins and mash
In the meantime, chop the spring onions finely and gently fry in the oil until they soften.
Add the chopped tomato, salt, garlic, chilli and haldi. Stir to incorporate and continue cooking gently for a couple of minutes. Add the garam masala and amchoor and stir again.
Add the defrosted sweetcorn and peas and cook gently for a few minutes. Then add the mashed potatoes stir to combine all the ingredients together. Cook on low heat stirring occasionally for about 10 minutes.
Add the coriander and combine into the potato filling. Cook for a couple of minutes. Take off the heat and set aside
Turn the oven on at 190°C/375°F/Gas mark 5
Wash and dry the peppers. Slit in half keeping the peppers intact at the stalk end. Scoop out the seeds
Divide the potato filling into 4 portions and stuff each pepper. Once filled, press the two halves of each pepper together to form one pepper again.
Brush the outside of each pepper with vegetable oil, place on a baking tray lined with aluminium foil and bake in the preheated oven for 45 - 60 minutes (depending on how ‘well done’ you prefer your peppers) turning the peppers over half way through baking time. The skin should be charred, crisp and brown in places.
Remove from the oven and serve. I serve these with a dhal of some sort, plain boiled brown rice and roti either traditional wheat flour or besan if gluten free.