Roasted Red Bell Peppers Stuffed With Potato Poriyal

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Total Time
55mins
Prep 35 mins
Cook 20 mins

Adapted from a south Indian recipe, these aromatic, potato-stuffed red peppers can be accompanied by dhal, salad and puff parathas for a light vegetarian meal.

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees Fahrenheit.
  2. Slice the top off each bell pepper, remove the seeds and ribs and set aside.
  3. Peel and boil potatoes, then mash and set aside.
  4. Heat oil in a heavy saucepan, and add mustard seeds, cumin seeds, split urad dal, channa dal, chopped chili, asafoetida powder and curry leaves.
  5. Stir-fry until the mustard seeds splutter, then add the chopped green chiles and ginger and saute for a few seconds longer.
  6. Now add the mashed potato, salt to taste, tumeric and grated coconut, and mix thoroughly.
  7. Cook 1 minute, stirring, until thoroughly blended.
  8. Remove from heat, add the lemon juice and mix.
  9. Cut a thin slice off the bottom of each bell pepper so that it stands upright.
  10. Spoon the potato mixture into the red peppers, and top each with a teaspoon of butter or ghee if desired.
  11. Rub the outside of the red peppers with vegetable oil.
  12. Place peppers on a baking tray and bake in the oven for 20 to 25 minutes or until just tender and golden-tinged.
  13. Serve hot, garnished with cilantro.