STUFFED SWEET PEPPERS WITH CURRIED POTATOES | EASY SNACK RECIPE | Vegetarian Recipe

Stuffed Sweet Peppers With Curried Potatoes – Easy Snack Recipe – Vegetarian Recipe
Today I will show you how to make stuffed mini peppers with spicy and flavorful curried potatoes. The sweetness from those peppers along with that spicy, savory aromatic stuffing makes this dish irresistibly delicious. This is an adaptation of a popular Indian recipe known as stuffed chili peppers or aloo bhari mirch where chilies are used in place of the mini peppers. Usually chilies which are very mild in heat are chosen for this recipe. The chilies are then pan fried in oil. I found that baking makes this dish not only healthy but very delicious with minimum effort. Serve it as a side or an appetizer or snack.

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Ingredients required for making stuffed peppers –
* Mini Sweet Peppers – 1 lb
* Potatoes – 1 lb (3 to 4 large). I boiled the potatoes in my pressure cooker for about 15 minutes. You can cook it a pot of boiling water till they are totally tender. Insert a thin knife or fork into the potatoes to check for doneness.
* Onion – 1 medium chopped
* Ginger – 1 teaspoon grated
* Curry powder – 1 teaspoon
* For the Spice Blend – 1 teaspoon level coriander seeds, 1 teaspoon level cumin seeds, I green cardamom, 1/4 inch long cinnamon stick, 1 deseeded dry red chili (optional). Dry roast them over very low heat for a few minutes till you get that toasted smell. Do not roast them too much as they will turn bitter. take them off heat as soon as you see them changing color. If whole seeds are unavailable then you can even use 1/2 a teaspoon ground cumin powder, 1/2 teaspoon ground coriander powder, 1/4th teaspoon garam masala powder and 1/4th teaspoon chili powder or cayenne pepper (optional). The secret behind this recipe is making the spice blend fresh at home but it would still taste good if store bought spice powders are used. If you do not have coriander seeds then just dry roast 2 teaspoons of whole cumin seeds if you have them.
* Parmesan cheese or any kind of cheese of your choice for mixing into the potatoes. But this is totally optional. I even used mozzarella before putting them to bake.
* Salt – to taste
* Chopped coriander leaves(cilantro) . You can even use parsley.
* Oil – 2 tablespoons. Spray oil on top before putting them to bake. You can even drizzle little oil on top and toss to coat if you do not have cooking spray.
Bake in a 400 degree F / 200 degree C preheated oven for 20 minutes. Oven temperatures vary. If you see the peppers haven’t got that little bit of browning then give 5 more minutes but they shouldn’t turn mushy. They should still have a little bit of crunch in them.
Traditionally the chili peppers are pan fried. In that case, take few tablespoons of oil in a large flat pan. Once the oil turns hot, add the stuffed peppers all in a single layer with the cut side up. Keep them covered on medium heat for a couple of minutes till the bottom side get well browned .
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