Indian Stuffed Green Peppers Recipes

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

INDIAN STUFFED PEPPERS

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 GREEN PEPPERS

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.

MIRCHI BADA (STUFFED GREEN CHILE PEPPERS)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• While potatoes are cooking, bring another pot of water to a boil. Cut chile peppers open lengthwise and remove seeds.
• Blanch chiles for 30 seconds in the boiling water. Drain, then immerse in cold water. Drain again.
• Transfer cooked potatoes to a bowl. Add chili powder and salt; mash until no chunks remain. Scoop into chile peppers.
• Mix chickpea flour, salt, and water until a smooth batter forms. Dip stuffed chile peppers in the batter until well coated.
• Heat a generous amount of oil in a deep frying pan. Add chile peppers and fry until golden brown, about 3 to 6 minutes.