Stuffed Peppers 1, Reeta's
Bharwan Shimla Mirch 1 or Other Vegetables
Green peppers are also known as capsicum and bell peppers. Stuffing vegetables gives them a different flavour and that extra special touch for the parties. This recipe can be used to stuff any vegetable that can be hollowed out for a filling, for example, tomatoes, courgettes, marrow, tinda, parwal. If you cook a mix of different vegetables, specially in a party, those who don't eat one particular vegetable will be able to take a different one.
250 gm. green/yellow/red peppers or any other vegetables of choice. Choose small ones, because they are easier to serve as individual portions.
100 gm. Paneer or Indian cheese, grated or mashed. You can use fresh cottage cheese instead.
50 gm. peas, frozen or shelled (optional)
100 gm. potatoes, boiled, peeled and mashed roughly or finely chopped
1 onion, medium size, peeled and finely chopped.
2 green chillies finely chopped (adjust to taste)
1/2 inch square piece of ginger, peeled and grated
1 tomato, chopped (if you are making stuffed tomatoes, use the flesh that you have scooped out)
1 tbs. cooking oil (1/2 cup if cooking in oven)
Salt to taste
1/2 tsp. Garam Masala
Cut each green pepper/tomato/courgette or any other vegetable used, into half and scoop out the inside. Chop up the scooped flesh, it will be used in the stuffing.
If using fresh peas, boil until tender and drain.
Heat oil in a wok or kadhai & fry onions and ginger until golden brown.
Add green chillies, potatoes, peas, grated paneer/cottage cheese, chopped up pulp of the scooped out vegetables and all the spices.
Mix and stir-fry for a few minutes, the mix should be dry and not runny.
Divide in equal portions to the vegetable halves.
Fill each half and place in on a greased oven proof dish
Drizzle 1/2 tsp. olive oil on each stuffed portion.
Cook in a hot oven, 200-250Ã‚Â° C until vegetables are cooked. Do not overcook them. Do not worry about too much oil, the peppers will be lifted out of the oil in the end. Alternatively, you can microwave the vegetables in a dish, covered for 4 minutes and with the lid off for 1 minute. You can cook them in a kadhai or wok too. Heat a little oil, place stuffed vegetables in it and cook until they are tender. When cooking in a wok, you will need to turn them over very gently a couple of times. When cooking in a wok/kadhai, it might be easier to stuff whole, scooped out vegetables. This will stop the stuffing from falling out during turning over.
Serve warm, with a dal, as part of an Indian meal.
Potatoes can also be stuffed this way. Get the size that will make a single serving. Cut lid off, scoop out inside, leaving a thick shell. Scooped out flesh can be added to the filling ingredients. Place potatoes in boiling water for a couple of minutes, drain and wash under running cold water. This will keep them firm. Proceed as with peppers. Lid can be held in place either by a tooth pick or by tying with a thread. Once they are ready, they can be served as they are or added to a Curry Sauce of choice.