Indian Stuffed Peppers Food
INDIAN STUFFED PEPPERS
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
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.
INDIAN STUFFED ANAHEIM CHILE PEPPERS
There are a lot of variations to Stuffed Peppers. Try this version of Peanut Stuffed Peppers recipe made with mild and flavorful Anaheim peppers. They are great appetizer or snack idea. This recipe comes from ShowMeTheCurry.com
Provided by ShowMeTheCurry.com
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make a lengthwise slit in the peppers and remove the seeds.
- In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
- Generously fill peppers with the peanut mixture.
- Lightly coat outside of peppers with a little oil (using pastry brush or hands).
- Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
- Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
- Remove from skillet and serve hot or at room temperature.
- Tip: Buy similar size peppers so they cook evenly.
Nutrition Facts : Calories 384.3, Fat 31.7, SaturatedFat 4.4, Sodium 465.1, Carbohydrate 17.5, Fiber 5.4, Sugar 5.1, Protein 14.6
ASIAN-STYLE STUFFED PEPPERS
This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.
Provided by Shannon Mitchell
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
- Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
- Bake peppers in the preheated oven until tender, 30 to 45 minutes.
- Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
- Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
- Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g
INDIAN STUFFED GREEN PEPPERS
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
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.
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