Grilled Stuffed Tandoori Bell Peppers

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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