Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Red Bell Peppers Stuffed With Potato Poriyal Recipe
    Lost? Site Map

    Roasted Red Bell Peppers Stuffed With Potato Poriyal

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    Daydream's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric



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

    Ratings & Reviews:


    Nutritional Facts for Roasted Red Bell Peppers Stuffed With Potato Poriyal

    Serving Size: 1 (355 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 222.5
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 20.5 mg
    Total Carbohydrate 43.6 g
    Dietary Fiber 7.8 g
    Sugars 8.7 g
    Protein 6.3 g

    The following items or measurements are not included:

    fresh ginger

    asafetida powder

    curry leaves

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites