Best 2 Indian Stuffed Peppers Recipes

**Indian Stuffed Peppers: A Culinary Journey into Flavorful Delights**

Embark on a tantalizing culinary adventure with Indian stuffed peppers, a vibrant and flavorful dish that embodies the essence of Indian cuisine. These delectable bell peppers, also known as capsicums, are transformed into culinary masterpieces when filled with an aromatic symphony of spices, vegetables, and fragrant herbs. Discover a treasure trove of tempting recipes within this article, each offering a unique twist on this classic dish. From the zesty and tangy "Masala Stuffed Peppers" to the creamy and comforting "Paneer and Corn Stuffed Peppers," these recipes cater to diverse palates and preferences. Prepare to be captivated by the vibrant colors, enticing aromas, and explosion of flavors that await you in this culinary exploration of Indian stuffed peppers.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN STUFFED GREEN PEPPERS

Indian Stuffed Green Peppers image

Posted for ZWT6. Adapted from Sanjeev Kapoor's website to make four servings. If you don't have access to paneer, there are recipes on this site to make it homemade. I have listed the amchur (mango powder) as optional in case you can't find it. The type of cheese sprinkled on top is not specified, I would probably use more paneer.

Provided by noway

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 large green bell peppers
3 medium potatoes, mashed
200 g panir, grated
10 -12 cashews, coarsely ground
12 -15 raisins
2 teaspoons amchur (dry mango powder) (optional)
1 1/2 teaspoons cayenne pepper (to taste)
1 teaspoon ground cumin
1 teaspoon garam masala
fresh cilantro, a few sprigs
salt, to taste
2 tablespoons oil
1 large onion, chopped
1 inch fresh ginger, chopped
3 green chilies, chopped
1/2 cup cheese

Steps:

Preheat oven to 430F.
Slice off the tops of the green peppers and remove seeds.
Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray.
Mix potatoes, paneer, cashewnuts, raisins, amchur, cayenne, cumin, garam masala, cilantro and salt. Set aside.
Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies.
Mix in potato mixture and continue to cook for two minutes.
Divide this mixture evenly into four portions and stuff the green peppers with the mixture.
Sprinkle cheese on top and place on baking tray.
Bake for fifteen minutes.
Serve immediately.

INDIAN STUFFED PEPPERS

Indian Stuffed Peppers image

A "special occasion" dish in India. Use small bell peppers. Red or yellow peppers can also be used, or for a more colorful dish, a mixture of them.

Provided by Outta Here

Categories Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 lb potato, peeled and quartered (a waxy potato, like Yukon Gold)
6 small green bell peppers
2 tablespoons oil
2 onions, peeled and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
salt, to taste
1/2 onion, peeled and finely chopped
6 whole cloves
6 green cardamom pods, slightly crushed to barely open
2 garlic cloves, peeled and finely chopped
1 teaspoon fresh gingerroot, peeled and finely chopped
1 cinnamon stick (about 3 inches)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon chili powder
1 cup coconut milk
salt, to taste

Steps:

Cook potatoes in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes.
Bring a large pan of water to a boil and add peppers and blanch for 5 minutes. Drain and run cold water over peppers. Cut around the stems and remove stems and seeds. Drain well upside down on paper towel.
Heat oil in a small frying pan and cook onions over medium heat until soft but not browned. Add coriander, cumin, turmeric and chili powder and mix thoroughly. Mix in the potatoes and season with salt, to taste. Fill each pepper with equal amounts of mixture.
To make the sauce, combine all of the sauce ingredients (except salt) in a deep, heavy-bottomed frying pan and bring slowly to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove cinnamon stick and cardamom pods. Season sauce with salt, to taste.
Add stuffed peppers to the pan, arranging them so that they stand upright in a single layer, and cook 5-10 minutes, or until sauce is thick and peppers are heated through. Serve peppers with sauce spooned over the tops.

Tips:

Choose the right peppers: Bell peppers, poblano peppers, and jalapeño peppers are all good choices for stuffing. Choose peppers that are firm and have no blemishes.
Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
Make sure the filling is well-seasoned: The filling is the star of the show, so make sure it's packed with flavor. Use a variety of spices and herbs to create a filling that's both flavorful and aromatic.
Don't overcook the peppers: Peppers should be cooked until they are tender but still have a slight crunch. Overcooked peppers will be mushy and bland.
Serve the peppers immediately: Stuffed peppers are best served hot out of the oven. Top them with your favorite sauce or salsa and enjoy!

Conclusion:

Indian stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. With a variety of fillings to choose from, there's sure to be a recipe that everyone will love. So next time you're looking for a new and exciting way to enjoy peppers, give Indian stuffed peppers a try.

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