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South Indian Stuffed Peppers

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South Indian Stuffed Peppers

 

4 large red bell peppers

1 Tbs. garlic oil

1 small onion, chopped (about 1 cup)

2 tsp. whole yellow mustard seeds

1 tsp. cumin seeds

1 tsp. ground coriander

1/2 tsp. salt

1/4 tsp. cayenne pepper

2 cups shredded green cabbage

1 small sweet potato, peeled and finely diced (about 8 oz.)

1 cup cooked chickpeas

3 Tbs. raisins

1 Tbs. minced fresh ginger

3 cloves garlic, minced (about 1 Tbs.)

1/4 cup low-sodium vegetable broth

1/4 cup chopped cilantro

2 Tbs. chopped roasted cashews

3/4 cup plain soy yogurt

2 1/2 Tbs. prepared mango chutney

 

 

 

 

 

Preheat oven to 375F.

Slice tops from peppers. Remove seeds, and set peppers and caps aside.

Heat oil in large skillet over medium-high heat. Sauté onion, mustard seeds,

cumin seeds, coriander, salt and cayenne pepper 6 minutes, or until onion begins

to brown. Stir in cabbage, potato, chickpeas, raisins, ginger and garlic, and

sauté 2 minutes.

Stir in broth, and reduce heat to low. Cover, and cook vegetables 10 minutes, or

until soft, stirring occasionally. Fold in cilantro and cashews.

Spoon filling into peppers and place caps on top. Place peppers in 9x7-inch

baking dish. Pour 1 inch water into dish. Cover with foil, and bake 50 minutes,

or until peppers are tender.

Place yogurt in small bowl and stir in chutney. Arrange peppers on individual

plates, and serve with yogurt sauce.

 

Serves 4

 

Source: Vegetarian Times Issue: April 1, 2007 p.68

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 297, Protein: 9g, Total fat:

8.5g, Carbs: 51g, Cholesterol: mg, Sodium: 402mg, Fiber: 10g, Sugars: 22g

 

Edible containers such as red peppers make elegant individual servings. Here,

the Curried Vegetable Sauté recipe gets jazzed up with spices to give it

authentic flavor—with no extra work.

----

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Dear Chupa,

 

These recipes look FABULOUS! I've just started experimenting with

Indian spices and I saw lot of recipies I will try. Thanks!

 

Sunloverpam

 

, Chupa Babi <recetta

wrote:

>

> @@@@@

> South Indian Stuffed Peppers

>

> 4 large red bell peppers

> 1 Tbs. garlic oil

> 1 small onion, chopped (about 1 cup)

> 2 tsp. whole yellow mustard seeds

> 1 tsp. cumin seeds

> 1 tsp. ground coriander

> 1/2 tsp. salt

> 1/4 tsp. cayenne pepper

> 2 cups shredded green cabbage

> 1 small sweet potato, peeled and finely diced (about 8 oz.)

> 1 cup cooked chickpeas

> 3 Tbs. raisins

> 1 Tbs. minced fresh ginger

> 3 cloves garlic, minced (about 1 Tbs.)

> 1/4 cup low-sodium vegetable broth

> 1/4 cup chopped cilantro

> 2 Tbs. chopped roasted cashews

> 3/4 cup plain soy yogurt

> 2 1/2 Tbs. prepared mango chutney

>

>

>

>

>

> Preheat oven to 375F.

> Slice tops from peppers. Remove seeds, and set peppers and caps

aside.

> Heat oil in large skillet over medium-high heat. Sauté onion,

mustard seeds, cumin seeds, coriander, salt and cayenne pepper 6

minutes, or until onion begins to brown. Stir in cabbage, potato,

chickpeas, raisins, ginger and garlic, and sauté 2 minutes.

> Stir in broth, and reduce heat to low. Cover, and cook vegetables

10 minutes, or until soft, stirring occasionally. Fold in cilantro

and cashews.

> Spoon filling into peppers and place caps on top. Place peppers in

9x7-inch baking dish. Pour 1 inch water into dish. Cover with foil,

and bake 50 minutes, or until peppers are tender.

> Place yogurt in small bowl and stir in chutney. Arrange peppers on

individual plates, and serve with yogurt sauce.

>

> Serves 4

>

> Source: Vegetarian Times Issue: April 1, 2007 p.68

> Formatted by Chupa Babi: 06.22.08

>

> Nutritional Information Per SERVING: Calories: 297, Protein: 9g,

Total fat: 8.5g, Carbs: 51g, Cholesterol: mg, Sodium: 402mg, Fiber:

10g, Sugars: 22g

>

> Edible containers such as red peppers make elegant individual

servings. Here, the Curried Vegetable Sauté recipe gets jazzed up

with spices to give it authentic flavor†" with no extra work.

> ----

>

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