Prep 45 mins
Cook 0 mins
I found this recipe in a local newspaper and I haven't had the chance to try it out yet.
- 4 green bell peppers or 4 red bell peppers or 4 yellow bell peppers
- 1 lemon, juice of
- 3 tablespoons vegetable oil
- 2 garlic cloves, one chopped, one minced
- 1⁄2 inch fresh ginger
- 1⁄2 teaspoon salt
- 1 onion, finely chopped
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground red pepper
- 1⁄3 head green cabbage, thinly sliced
- 1 tablespoon raisins
- 8 cashews, coarsely chopped
- 1 large potato, peeled, diced
- 1⁄4 cup finely chopped fresh cilantro
- 1⁄2 cup grated gouda cheese or 1⁄2 cup mild cheddar cheese
- Cut stem ends from peppers to form caps; scrape veins and seeds from peppers.
- Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth.
- Brush interiors of peppers and caps with mixture.
- Prepare grill for indirect grilling using high heat.
- Heat remaining oil in skillet over medium heat on stovetop.
- Add minced garlic, onion, cumin seeds, turmeric, red pepper.
- Cook about 5 minutes.
- Stir in cabbage, raisins, cashews, potato and tomato.
- Cook 2 minutes; reduce heat to low.
- Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes.
- Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid.
- Stir in cilantro; cook 1 minute.
- Stir in cheese; remove from heat.
- Spoon filling into peppers; top with pepper caps.
- Place peppers in center of grate away from heat source.
- Cover grill; cook until peppers are browned and tender, 20-30 minutes.
- Place peppers over flames to lightly char skins before removing from heat.