Peppers Filled With Spiced Vegetables Recipe
Jalapeno chillies and Indian spices season the vegetable stuffing in these baked peppers. Serve with plain rice and cucumber slices.
Serves 6
Peppers Filled With Spiced Vegetables Recipe Ingredients:
6 large evenly shaped red or yellow (bell) peppers
500g potatoes, peeled, halved if large
1-2 jalapenos or other fresh green chillies, seeded and chopped
1 small onion, chopped
4-5 garlic cloves, chopped
2 teaspoon cumin seeds
2in piece of fresh root ginger, chopped
7 tablespoons of water
6-7 tablespoons peanut oil
1 teaspoon kalonji seeds
1 aubergine (eggplant), cut into 1/2in dice
1/2 teaspoon ground turmeric
1 teaspoon ground toasted cumin seeds
1 teaspoon ground coriander
1-2 pinches of cayenne pepper
2 tablespoons lemon juice
Salt
Ground black pepper
2 tablespoons chopped fresh coriander (cilantro), to garnish
Peppers Filled With Spiced Vegetables Recipe Cooking Instructions:
1. Cut the tops off the peppers and pull out the central core from each. Keep the shells intact. Shake out any remaining seeds. Cut a thin slice off the base of the peppers, if necessary, to make them stand upright.
2. Bring a large pan of lightly salted water to the boil. Add the peppers and cook for 5 to 6 minutes. Lift out and drain them upside down in a colander.
3. Bring the water in the pan back to the boil. Add the potatoes and cook for 10-12 minutes or until just tender. Drain thoroughly and put on one side to cool then cut into 1/2in dice.
4. Put the green chillies, onion, garlic and ginger in a food processor or blender with 4 tablespoons of water and process to a puree. Preheat the oven to 190 Degrees Celcius.
5. Heat 3 tablespoons of the oil in a large, deep frying pan and cook the aubergine. Stir occasionally until browned on all sides. Remove from the pan and set aside. Add another 2 tablespoons of the oil to the pan and saute the potatoes until lightly browned. Remove from the pan and set aside.
6. If necessary, add another 1 tablespoon oil to the pan then add the cumin and kalonji seeds. Fry briefly until the seeds darken then add the turmeric, coriander and ground cumin. Cook for 15 seconds. Stir in the chilli puree and fry, scraping the pan with a spatula until the mixture begins to brown. Do not let it burn.
7. Return the potatoes and aubergines to the pan. Season with salt, pepper and 1-2 pinches of cayenne. Pour in the remaining measured water and 1 tablespoon lemon juice. Cook, stirring, until the liquid evaporates.
8. Place the peppers on a baking tray and fill with the potato mixture. Brush the pepper skins with a little oil. Bake for 30-35 minutes, until cooked. Allow to cool a little then sprinkle with a little more lemon juice. Garnish with the coriander and serve.