Stuffed bell peppers
Stuffed bell peppers are a delicious and healthy meal that is perfect for lunch or dinner. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also a great source of fiber.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
92 kcal
Protein
4 g
Carbs
14 g
Fat
2 g
Fiber
5 g
Ingredients
Capsicum, green
4 large (600g)
Peas, fresh
0.5 cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Potato, brown skin, big
200 gms (200g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Chopped
1 tsp (5g)
Chopped Green Chilli
2 tsp (4g)
Red chilli Powder
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garam Masala
1 tsp (3g)
Instructions
Preparation
Boil potato and peas separately.
Peel and mashed potato and peas.
Cooking Steps
Cut the tops off the bell peppers and remove the seeds. Rinse them thoroughly.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped garlic and chopped onions. Saute until the onions become translucent.
Add chopped green chili, mashed potatoes, mashed green peas and all the spices (garam masala, turmeric powder, red chili powder, and salt). Mix well and sauté for a few minutes until the mixture is well combined.
Stuff the bell peppers with the aloo peas mixture.
Place the stuffed bell peppers in a baking dish or a large pan.
Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until the bell peppers are tender.
Garnish with fresh coriander leaves