Stuffed pointed red pepper

I normally stuff bell peppers but tonight tried out some pointed red peppers and now they are my favourite. The taste didn’t seem as strong as the bell and I liked the way it complemented the spicy filling

Ingredients

  • 2 pointed red peppers
  • 35g brown rice (this is the uncooked weight).
  • 2 small potatoes
  • 1 medium brown onion diced finely
  • 1 tsp fresh ginger grated
  • 2 tbs groundnut oil
  • 1 tsp cumin seeds (jeera)
  • 1 green chili chopped finely
  • 1 tsp salt (nimak)
  • 1/2 tsp chili powder (murcha)
  • 1/2 tsp turmeric (hurder)
  • 1/4 tsp cumin coriander powder (dhana jeeru)
  • Lemon juice to taste

Preparation

  • Wash and dry peppers. Chop off stalk end and then cut a slit along 3/4 of the length of each pepper. Take out the seeds
  • Cook the rice according to the packet instructions and allow to cool. Day old rice would work very well.
  • Peel and dice the potatoes. Cook until you can just slide a knife in but they aren’t mush. Allow to cool.

Cooking

  • Pre-heat oven to 185 degrees centigrade (200 degrees if non fan oven)
  • In a saucepan, heat oil over medium flame. Add the cumin seeds
  • Once seeds are sizzling add the onion and cook for about 5 minutes
  • Add ginger and chili and cook for a further minute
  • Add the spices
  • Stir in the rice, potatoes and lemon juice and mix well
  • Allow to cool slightly
  • Stuff the peppers with the mixture making sure you shove it into the pointed end
  • Place on an oil baking tray with the stuffed part on top (so the stuffing doesn’t fall out!)
  • Cook for 20 to 30 minutes until the pepper skin softens and starts to blacken slightly
  • Serve with a large salad
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5 thoughts on “Stuffed pointed red pepper

  1. too many fiddly ingredients required for this receipe, so i’ll just stick to roasting my red pointed peppers.

    • Agree it is fiddly, and there is nothing wrong with a lovely roasted pepper but every now and again, I want something a bit more substantial and this is it.

  2. Pingback: Stuffed mini peppers « Chili Paper Chains

    • Thanks. I just saw your blog.. Defo my kind of food – I’m going to try out your sweet potato chips as they look delicious. Your coriander pesto is very similar to my green chili chutney (I use peanuts not almonds. Must try your version). This is a great time of year for foraging.
      I’m not a great gardener but yesterday bought some garlic to plant out. Think I’ll put it in pots rather than the ground where the cats poop.

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