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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.0
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.4 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Indian stuffed bell peppers calories by ingredient
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Indian stuffed bell peppers

Submitted by: WHATAGRL42

Introduction

These stuffed bell peppers are simmered in a coconut sauce. Serve with brown basmati rice (optional). Look for the small variety of bell peppers at an Indian grocery,rather than the larger ones, if possible. Yellow or red peppers can be substituted These stuffed bell peppers are simmered in a coconut sauce. Serve with brown basmati rice (optional). Look for the small variety of bell peppers at an Indian grocery,rather than the larger ones, if possible. Yellow or red peppers can be substituted
Number of Servings: 6

Ingredients

    -------------peppers/filling--------------------
    4 medium green bell peppers (or 6 small ones)
    1 lb cooked potatoes/quartered
    2 TBSP olive oil
    2 small onions, finely chopped
    2 tsp ground cumin
    2 tsp ground coriander
    1/2 tsp ground turmeric
    1/2 tsp chili powder

    ------------sauce--------------

    1/2 onion, finely chopped
    6 cloves
    6 cardamom pods
    1 inch ginger, finely chopped
    2 garlic cloves, finely chopped
    1 cinnamon stick
    1 tsp ground coriander
    1 tsp ground cumin
    1/4 tsp ground turmeric
    1/2 tsp chili powder
    1/4 cup creamed coconut mixed with 1 C water or 1 cup coconut milk

Directions

PREP: cook the potatoes in a saucepan for about 15 minutes, or until soft- then drain and cut into small cubes and set aside. Bring water in a large saucepan to boil and blanch the peppers for about 5 minutes. Then dunk the peppers in cold water, cut the tops off, and scoop out the flesh/seeds. Drain upside down on a paper towel. Chop the onions.

STUFFING: Heat the oil in a small frying pan and cook the onions (just 2 of them) until soft- don't brown. Add the cumin, coriander, turmeric and chili powder, and mix well. Mix in the potatoes, and salt to taste. Remove from the heat and let cool- then divide and stuff into each pepper equally.

SAUCE: Combine all the sauce ingredients, including the remaining half onion, in a large frying pan. Bring to a boil, then reduce heat,cover, and simmer for 15 min, seasoning with salt to taste. Add the stuffed peppers to the pan so that they stand upright, and simmer for 5 more minutes. Serve the peppers with a little sauce spooned over the top.

Number of Servings: 6

Recipe submitted by SparkPeople user WHATAGRL42.






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