STUFFED PEPPERS 3 WAYS
Potato stuffed
Paneer (Indian cottage cheese) stuffed
Besan (chickpea flour) stuffed
Stuffed peppers are a fave all over the world. A variety of fillings find their way into these beauties both vegetarian and meat fillings. Flavored with cheese, tomato and spices you can fill them with almost anything - beans, rice, ground chicken, quinoa or a combination of these; they all taste awesome.
In India stuffed peppers are always made as a side dish to be accompanied by roti or naan. The fillings vary based on regional preferences - so do the spices. I am sharing three most common vegetarian fillings. Two are vegan as well and the third can be made vegan by substituting paneer with tofu.
Stuffed peppers
Ingredients:
Large green peppersStuffing of your choice (see three options below)
Salt
Olive Oil
- Preheat the oven to 350°F (Gas Mark 4/180°C).
- Cut a thin slice off the top of each pepper. Remove the center core and seeds.
- Sprinkle a little salt on the inside of the peppers.
- Spray each pepper on the outside with the olive oil and then stand the peppers upright in an ovenproof dish.
- Prepare the stuffing using any one of the recipes given below.
- Spoon the stuffing into the prepared pepper.
- Bake for 30-40 minutes until the peppers are tender and lightly charred at the edges. Serve hot.
Potato stuffing
1 large potato, boiled & mashed1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 medium red onion, chopped fine
1/2 tsp minced ginger
1-2 green chilies, chopped fine
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
1/4 tsp mango powder (amchoor)
Salt to taste
1 tsp oil
Besan (chickpea flour) stuffing
1/4 cup chickpea flour
Pinch asafoetida (hing)
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
1/4 tsp mango powder (amchoor)
Salt to taste
Paneer (Indian cottage cheese) stuffing
Ingredients: (For 1 pepper)
1/2 cup grated paneer
1/4 tsp cumin seeds
1 tsp kasoori methi (dry fenugreek)
1/2 medium red onion, chopped fine
1/2 tsp ginger garlic paste
1-2 green chilies, chopped fine
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
Salt to taste
- Heat oil in a pan and add the mustard and cumin seeds. Let these roast and crackle for a few seconds.
- Add the chopped onion and ginger and saute till onion turns pink.
- Add the roughly mashed potato along with all the other spices and mix well to incorporate the spices evenly, for about 1-2 minutes on medium.
- Remove from heat and cool.
- As a variation you can add a handful of steamed peas along with the potato to create a more samosa like flavor.
1/4 cup chickpea flour
Pinch asafoetida (hing)
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
1/4 tsp mango powder (amchoor)
Salt to taste
1 tsp oil
- Heat oil in a pan and add the hing, fennel and cumin seeds. Let these roast and crackle for a few seconds.
- Add the besan and dry roast on medium heat till it turns slightly brown and imparts a cooked aroma.
- Remove from heat and add all the other spices. Mix well to incorporate the spices evenly.
- Return to heat and add a little warm water (while stirring to avoid any lumps) to form a thick paste (soft dough).
- Remove from heat and cool.
Paneer (Indian cottage cheese) stuffing

1/2 cup grated paneer
1/4 tsp cumin seeds
1 tsp kasoori methi (dry fenugreek)
1/2 medium red onion, chopped fine
1/2 tsp ginger garlic paste
1-2 green chilies, chopped fine
1/5 tsp turmeric powder
1/4 tsp coriander powder
Red chili powder to taste(optional)
Salt to taste
1 tsp oil
- Heat oil in a pan and add the cumin seeds. Let these roast and crackle for a few seconds.
- Add the chopped onion and ginger garlic paste and saute till onion turns pink. Add palm crushed kasoori methi and saute for 10 seconds.
- Add the grated paneer along with all the other spices and mix well to incorporate the spices evenly, for about a minute on medium heat.
- Remove from heat and cool.
- As a variation you can add a handful of steamed peas along with the paneer.
- Substitute paneer with tofu for a vegan option.
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