Monday, February 22, 2016

Roasted Sweet Peppers Stuffed with Seasoned Mashed Potatoes ~ Day 50

 Mini sweet peppers are great for snacking with hummus or any dip.  Stuffing them with spiced up mashed potatoes takes it to a whole new level.   When served warm, these incredibly delicious peppers disappear in no time. 

Preparation time: 10 minutes
Cook time: 20 minutes
Serves: 4

  • Sweet peppers - 12
  • Potatoes - 2, large
  • Onion - 1, finely diced (I used the green onion bulb)
  • Mustard seeds - 1/2 tsp
  • Crushed coriander seeds - 1 tsp
  • Green chilies - 3, minced
  • Ginger - 2 tsp, minced
  • Turmeric powder - 1/4 tsp
  • Lemon juice - 1 tbsp
  • Curry leaves - 4, finely chopped
  • Coriander leaves / Cilantro - 2 tsp, chopped
  • Oil - 3 tbsp

  1. Boil the potatoes till soft, peel, mash and set it aside.
  2. Wash the sweet pepper, pat dry and make a slit the center.
  3. Heat 1 tbsp oil in a skillet.  Splutter mustard seeds.  Add the crushed coriander seeds and curry leaves.
  4. Add the onion, ginger and green chillies.  Saute until the onion is translucent.
  5. Add turmeric powder, mashed potatoes and salt. Mix well.  Cook over low heat for 2 minutes.
  6. Remove from the heat and add lemon juice and coriander leaves.  Stir to combine.  Let it cool for 2 minutes.
  7. Gently stuff the potato mixture into the slit sweet peppers.  
  8. Heat 2 tbsp oil in non-stick or cast iron skillet.  Saute the peppers on medium heat, stirring and turning frequently until the skin of the pepper turn brown on all sides, about 5 minutes.
  9. Serve hot as an appetizer or a side dish.

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