My mom used to make stuffed peppers for dinner all the time. Peppers are one of the veggies that grows quite easily and is available aplenty in season. She would stuff them with a mixture of spiced potatoes and then top with cheese. I loved the little bit of crispiness that a quick broil would bring to these stuffed peppers. So, when I started to make these peppers a few years ago I tried the recipe out with leftover rice and it worked like a charm to add a delightful crunch to every bite.
Watch my TV segment, Cook Once, Eat Thrice, on CTV’s The Social for tips about this recipe.
All kinds of Stuffed Peppers
Ingredients
- A mix of long/ bell peppers (enough for 4 people)
- 2 bell peppers
- 2 large-sized cubanelles
- 2 small sweet peppers
For the stuffing mixture:
- 1 tsp oil
- 1 tsp cumin seeds
- 1 tbsp garlic, crushed
- 1 tsp ginger, finely chopped
- 1/2 cup chopped onions
- 1 up leftover cooked rice
- 1 cup cooked potatoes, mashed
- 1/2 cup mint, chopped
- 1/2 cup coriander, chopped
- 1 tsp coriander seed powder
- 1/2 tsp Amchoor dried mango powder
- 1 tsp salt
- 1+1 tbsp olive oil
- water
Instructions
- Add the oil to a heavy-bottomed skillet, and turn the heat to medium. Add in the cumin seeds, ginger and garlic in this order and cook for a minute. Add in the chopped onions and saute till they soften slightly. Add in the spice powders and mashed potatoes and the rice and fold and mix together. Flip and cook for another 5 minutes.
- Taste for seasoning, the flavours should be bright and bold.
- While the mixture is cooking, slice the tops off the peppers and scoop the pith and the seeds out. Discard. Fill the peppers with mixture.
- Preheat the oven to 400 degrees Celsius. Arrange the peppers in a high-sided baking pan large enough to fit them all comfortably. Add a cup of water into the baking pan and lightly salt it. There should be enough in the pan to prevent the peppers from sticking. Brush the outside of the peppers with oil till they are gleaming.
- Cover with lid/ foil. Bake for 40 minutes. Remove the cover and check for doneness. The peppers should have softened by now. Broil on medium for the 5 minutes to get the char and crispiness, until the peppers are cooked through and also browned on top; spoon some of the liquid that has oozed out of the peppers over the top of the peppers a few times while they are cooking.
- Serve with roti or naan and Beet Raita.
Did you make this dish?
I’d love to hear from you! How did yours come out, what did you add, or substitute? Share your questions or comments with me below.
