Stuffed mini peppers

A bit of a variation this as I’ve made stuffed peppers before. However, the slight change in the recipe has elevated these to a new level as far as hubby was concerned since he polished them off quickly and kept mentioning them all evening. The major changes are to use curry leaves and mini peppers. The mini peppers are so so cute!

I swear I took pictures of the finished article but I cannot find them in my phone or camera. So again, you will have to imagine what it looked like. I absolutely hate when recipes don’t show you what the results are supposed to look like so I apologise…next time I’ll take lots of photos and update here. The filling is cooked before hand in a saucepan, then the filled peppers are roasted in the oven.

Ingredients:

  • 6-7 mini peppers
  • 200g potatoes – This is the washed and peeled weight.
  • 2 tbs groundnut oil
  • 1 tsp cumin seeds (jeera)
  • 1 medium onion (dhungri) – peeled, diced very finely
  • 2 inch piece of ginger (adu) – washed, peeled and grated
  • 7-8 curry leaves (limda), central stalk of each leaf removed and then all chopped finely
  • 1 fresh green chili (lilly murchu)
  • 1 tsp salt (nimak)
  • 1/2 tsp chili powder (lal murcha)
  • 1/4 tsp turmeric (hurder)
  • 1/4 tsp coriander cumin powder (dhana jeeru)
  • 2/3 tbs olive oil

Preparation:

  • Wash the peppers, then slice off the stalk end and scoop out the innards
  • When I cooked them, I found the filling was oozing out of all the peppers except the one I had slit down the side by mistake. So slit each on down one side

 

  • Have the  roasting dish ready with the olive oil smeared over the bottom
  • Dice the potatoes and them boil to the point a knife goes through them easily but they aren’t too watery. Mash in a bowl and set aside to cool.

Cooking:

  • Preheat oven to 180 degrees (160 degrees fan oven)
  • In a heavy based pan, heat oil. Once warm add the cumin seeds and let them sizzle
  • Add onions and cook until they are golden brown (about 5 minutes on med heat, stir often)
  • Add the curry leaves, ginger and chopped chili to the mix and cook for a minute or so
  • Add the spices, cook for another minute or two stirring frequently to prevent sticking.
  • Take off the heat and mix into the mash. At this point taste the mixture to check seasoning. Add more salt if necessary
  • Fill each pepper with 2/3 tsp of the mix and lay flat in the roasting dish. I had a few spoons left over so just rolled them into small balls and put into the roasting dish too
  • Place in oven to cook. I cooked until the peppers skin starting to char but not so they were too soft (about 20 minutes in my oven). Turn each pepper half way through cooking so that both sides get charred slightly.
  • Serve with rice or a salad.

 

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