Indian Stuffed Peppers
4 servings
70 minutes
Indian stuffed peppers are a colorful dish infused with the spicy aromas of India and rich vegetable textures. Bright sweet peppers are filled with a mixture of cabbage, sweet potato, chickpeas, and fragrant spices like coriander, cumin, and mustard. The sweet taste of raisins and the spiciness of ginger add depth to the flavor, while cashews provide a pleasant crunch. The peppers are baked until soft, absorbing the aromas of the spices. They are served with a yogurt sauce and mango chutney, adding freshness and a slight tang to the dish. This dish can be served as a standalone lunch or festive treat, brightening the table with vibrant colors of Indian cuisine.
1
Preheat the oven to 190°C.
2
Cut off the tops of the peppers. Remove the seeds and set the peppers and their tops aside.
- Bell pepper: 4 pieces
3
Heat the oil in a large skillet over medium heat.
- Garlic butter: 1 tablespoon
4
Sauté the onion, mustard seeds, cumin, coriander, salt, and cayenne pepper for 6 minutes or until the onion is golden. Add cabbage, sweet potato, chickpeas, raisins, ginger, and garlic, and sauté for another 2 minutes.
- Onion: 240 g
- Mustard seeds: 2 teaspoons
- Caraway seeds: 1 teaspoon
- Ground coriander: 1 teaspoon
- Salt: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Green cabbage: 400 g
- Sweet potato: 240 g
- Chickpeas: 220 g
- Raisins: 3 tablespoons
- Fresh ginger: 1 tablespoon
- Finely chopped garlic: 3 cloves
5
Add vegetable broth and reduce heat to low. Cover and simmer for 10 minutes or until vegetables are tender, stirring occasionally. Add cilantro and cashews.
- Vegetable broth: 0.3 glass
- Chopped cilantro (coriander leaf): 20 g
- Roasted cashews: 2 tablespoons
6
Use a spoon to fill the peppers with the filling and cover them with the cut tops. Place the peppers in a 23×18 cm baking dish. Pour in water to a depth of 2 fingers.
7
Cover with foil and bake for 50 minutes or until the peppers are softened.
8
In a small bowl, mix yogurt and chutney. Arrange the peppers on separate plates. Serve with yogurt sauce.
- Soy yoghurt: 150 g
- Mango chutney: 2.5 tablespoons
