Stuffed Bell Peppers

Stuffed Bell Peppers is another Indian curry which is made by stuffing the bell peppers with vegetables and spices and served with a gravy along with chapathy or paratha. This is one of my favorite dish. I always wanted to try this at home and I finally made it. The output was really good. My husband and all my friends loved it. Hope you will also love it. Here you go…

Ingredients:

• Tomato – 2
• Ginger garlic paste – 1 tbsp
• Tamarind paste – 2 tsp
• Red chilly powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam masala – 1 tsp
• Cumin powder – 1/2 tsp
• Cloves – 2
• Bay leaf – 1
• Oil- 1 tbsp
• Yogurt – 2 cups
• Salt to taste
• Lemon juice – 1 tbsp

For stuffing

• Bell peppers – 5
• Onion chopped – 1 cup
• Potato (medium size) – 2
• Grated paneer – 1/2 cup
• Ginger garlic paste – 1 tsp
• Red chilly powder – 1/2 tsp
• Garam masala – 1 tsp
• Tamarind chutney – 1/4 cup
• Coriander leaves – 1/2 cup
• Lemon juice – 1 tsp
• Powdered cheese – 5 tbsp (I used parmesan cheese)
• Oil – 1 tbsp
• Salt to taste

Method of Preparation:

Preparation of Stuffed Bell Peppers:

1. Wash and cut off the top of the bell peppers and remove all the seeds and pith
2. Put the bell peppers in boiling water until they become semi soft. Should not become too tender
3. Remove from heat and clean the remaining seeds and pith sticking to it
4. Heat 1 tbsp of oil in a pan and saute onions till you get rid of the raw smell and become golden brown
5. Boil potatoes, mash them. Add the onions to it and mix well
6. Add 1/4 cup of grated paneer, ginger garlic paste, garam masala, red chilly powder, chopped coriander leaves, salt and lemon juice. Combine them well to form the filling (the masala)
7. Stuff half the bell pepper with the masala, pour some tamarind chutney over it and fill the remaining bell pepper with the masala. sprinkle some cheese and some grated paneer on top of it
8. Repeat the same procedure with all the bell peppers
9. Preheat oven to 400º F and bake the bell peppers for half an hour by placing them on a baking tray
10. To avoid the bell peppers from burning coat it with some vegetable oil
11. After half an hour check if they are cooked. The bell peppers should become soft and will be slightly burnt on top and sides
12. If they are not cooked bake them for some more time, say 10 to 15 minutes
13. Once it is cooked to the desired level, remove from heat and keep it aside

Preparation of the Gravy:

1. Prepare tomato puree
2. Heat oil in a deep bottomed pan and add cumin powder, bay leaves, powdered cloves, ginger garlic paste and fry till you get rid off the raw smell
3. Add the tomato puree to it followed by red chilly powder, turmeric powder, garam masala, salt and mix them well. Leave it for 2-3 minutes
4. In between beat the yogurt nicely till it becomes smooth
5. Now add the tamarind paste, a tsp of sugar (optional) and the beaten yogurt to the gravy and mix thoroughly
6. Cook for 15 to 20 minutes till the gravy becomes thick to your desired consistency
7. Add the lemon juice and mix thoroughly

Now arrange the bell peppers in a container and pour the gravy in the gap. You can also pour some on top of the bell peppers. Serve hot with parathas/chappathis/rice

This is my contribution to Srivalli’s Curry Mela for Roti and I am happy to participate in this event.

I am also submitting this recipe to Vandana’s ‘Paneer: a delicacy’ event. I am happy to be a part of this event.