Indian-style stuffed peppers

Updated: Apr 24

A recipe that I created. A very long recipe, not hard just takes time. This recipe is not just beautiful, but very flavor forward. Tart from Chaat masala and spicy from chilies. Serves as a large appetizer or a main course. As a main course, I serve these with Uppuma.

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4 capsicums/bell peppers in different colors with at least 1 poblano. The larger the better. 2 tomatoes, chunked 1 large onion sliced thick Salt to taste 1 tablespoon Garam masala. Chana dal (Split chickpeas) 1/2 -1 cup split chana dal Black peppercorns 1 clove fresh garlic, sliced 2 tablespoons oil 2 shallots or 1/2 onion, sliced or diced fine. 1 generous tablespoon Chaat masala 1/2 teaspoon garam masala Salt to taste Peas: 1/2-1 bag frozen peas 2 tablespoons oil Lots of fresh mint 1/2 teaspoon cumin powder Salt to taste Paneer: 1/2-1 block paneer, cut into very small bits, or crumbled. 2 tablespoons oil. Green chilies to taste. 1 tomato, diced fine or puréed. 1/2 teaspoon ginger paste 1/2 teaspoon garlic paste 1/2 teaspoon each, cumin powder and coriander powder 1/2 teaspoon garam masala. Salt to taste Chana dal: Soak chana dal overnight. Cook in water with a few black peppercorns and 1 sliced garlic till just cooked and whole. You want them with a bite. Drain and set aside. They should be dry. Heat oil, add the shallots or onions and cook till golden, about 3 minutes. Add cooked dry chana dal and sauté for a few minutes. Add the salt, Chaat masala and garam masala. Stir well and take off stove. Taste and adjust seasoning. Set aside. Peas: Heat oil and add the cumin powder and sauté till fragrant, 15-30 seconds. Add peas, frozen ok, and cook till peas are fried well, about 10 minutes. Add mint and heat through till mint is wilted. Add salt, stir well and set aside. Paneer: Heat oil, add chilies and fry for 1 minute, and add the ginger and garlic paste and fry till cooked and light brown. Add cumin and coriander powders and sauté for 30 seconds. Add tomatoes and cook till the tomatoes are broken down and pulpy, about 10-15 minutes on a medium flame. Add paneer and salt and sauté till cooked through well and the masala coats the paneer well. Sprinkle with garam masala at the end and set aside. Assembly: Cut the peppers in half lengthwise. Scoop out all ribs and seeds and place cut side up in a baking dish. Now add a vertical layer of each of the peas, paneer and chana dal. See picture. To the bottom of the pyrex dish add 1 cup water, the chopped onions and tomatoes distributed randomly wherever they fit. Sprinkle some garam masala and salt into the water. Cover the pyrex dish with a foil and seal tightly. Bake at 400°F for 1 hour. Check occasionally to make sure the water is not evaporated. After 1 hour check and see of the peppers are cooked to your liking, if not, repeat for another 30 minutes. You cannot burn this dish as long as there is water in the bottom. To serve: I serve this with the following: Rice or uppuma. I love it with uppuma. Ladle some rice in the middle of a plate or large bowl. Carefully scoop out a pepper and place on top. Drizzle some of the delicious stock over the pepper and rice. Enjoy!

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