Name: Spicy Potato Stuffed Bell Peppers recipe by Sia Krishna at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 4 medium Capsicums/Bell Peppers; 2 medium Potato, cooked, peeled and mashed; 1 tsp Garam Masala (Adjust acc to taste); ¼ tsp Jeera/Cumin Powder; 1 tsp Dhania/Coriander Powder; ¼ tsp Haldi/Turmeric Powder; ½ tsp Red Chilli Powder/Paprika (Optional, adjust acc to taste); ½ tsp Amchur/Dry Mango Powder; ¼ cup grated Cheese of your choice (I used mature Cheddar); Salt to taste

ABOUT Spicy Potato Stuffed Bell Peppers RECIPE

Planning meals ahead for a busy weekdays really saves a lot of time. One other thing I usually prepare well in advance and have in my fridge is boiled potatoes. Never underestimate the importance of simple boiled potatoes! Starting from quick and simple stir fry to dunking in delicious spicy gravy, boiled potatoes just blends with any herbs and spices and marries the flavours of any other vegetables. I frequently use potatoes in cooking, adding them with beans or lentils or by simply mashing them to thicken the gravy! This time, I mashed the potatoes and added selected few spices and then simply used it as a spicy stuffing for Bell Peppers. Since I already had boiled potatoes in fridge which I cooked on previous day, the whole preparation of this delicious Stuffed Capsicums/Bell Peppers took under ten minutes. This is really a recipe for busy weekdays when you want to cook a complete meal without slaving hours in your kitchen.

Ingredients Serving: 6

4 medium Capsicums/Bell Peppers
2 medium Potato, cooked, peeled and mashed
1 tsp Garam Masala (Adjust acc to taste)
¼ tsp Jeera/Cumin Powder
1 tsp Dhania/Coriander Powder
¼ tsp Haldi/Turmeric Powder
½ tsp Red Chilli Powder/Paprika (Optional, adjust acc to taste)
½ tsp Amchur/Dry Mango Powder
¼ cup grated Cheese of your choice (I used mature Cheddar)
Salt to taste

Instructions

Pre heat the oven to 200 deg C or 400 deg F. Line the baking tray with parchment or aluminium foil.
Mix in all the spice powders listed above along with salt to taste to smoothly mashed potatoes. Make sure that all the spices are mixed well and no lumps are formed.
Halve the capsicums/bell peppers vertically and remove the seeds.
Stuff the halved, deseeded bell peppers with spiced potato mash. Make sure that you stuff them evenly.
Once all the bell peppers are stuffed, arrange them on lined baking tray.
Sprinkle little grated cheese on top and bake them in middle rack for 15 to 20 minutes until the cheese melts and the skin of bell pepper wrinkles and browns.
Serve the Stuffed Capsicums/Bell Peppers hot with flavoured Basmati rice or any Indian flat breads and gravy based dish. Alternatively you can serve them with toast and soup.

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