Indian Stuffed Peppers
⏳ Time
1 hour 10 minutes
🥕 Ingredients
19
🍽️ Servings
4
Description
Indian Stuffed Peppers
Ingredients
- Bell Peppers - 4 pieces
- Garlic Oil - 1 tablespoon
- Onion - 8.5 oz
- Mustard seeds - 2 teaspoons
- Cumin Seeds - 1 teaspoon
- Ground coriander - 1 teaspoon
- Salt - ½ teaspoon
- Cayenne Pepper - ¼ teaspoon
- Green Cabbage - 14.1 oz
- Sweet Potato - 8.5 oz
- Chickpeas - 7.8 oz
- Raisins - 3 tablespoons
- Fresh Ginger - 1 tablespoon
- Minced garlic - 3 cloves
- Vegetable Broth - ¼ cup
- Chopped Cilantro (Coriander) - 0.7 oz
- Roasted cashews - 2 tablespoons
- Soy yogurt - 5.3 oz
- Mango Chutney - 2½ tablespoons
Step by Step guide
Step 1
Preheat the oven to 190°C.
Step 2
Cut off the tops of the peppers. Remove the seeds and set the peppers and their tops aside.
Step 3
Heat the oil in a large skillet over medium heat.
Step 4
Sauté the onion, mustard seeds, cumin seeds, coriander, salt, and cayenne pepper for 6 minutes or until the onion is golden. Add the cabbage, sweet potato, chickpeas, raisins, ginger, garlic, and sauté for another 2 minutes.
Step 5
Add the vegetable broth and reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender, stirring occasionally. Add the cilantro and cashews.
Step 6
Spoon the filling into the peppers and cover them with the cut tops. Place the peppers in a 23×18 cm baking dish. Pour in water to a depth of 2 fingers.
Step 7
Cover with foil and bake for 50 minutes or until the peppers are tender.
Step 8
In a small bowl, mix the yogurt and chutney. Serve the peppers on individual plates. Serve with the yogurt sauce.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.