Name: Stuffed Bell Peppers recipe by Ruchira Hoon at BetterButter
Cook time: 110 min
Total time: 110 min
Yield: 6
Ingredients: 6 bell peppers; 250 gms minced meat or keema; 1 onion chopped; 100 grams peas; 1 tsp cumin seeds; 1 tsp ginger garlic paste; 1 tomato chopped; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala powder; 1 whole black cardamom; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 cup water; 3 potatoes; 1 bunch spinach blanched and chopped; 1 red chilli whole; 1 tsp oil; salt to taste

Ingredients Serving: 6

6 bell peppers
250 gms minced meat or keema
1 onion chopped
100 grams peas
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tomato chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 whole black cardamom
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 cup water
3 potatoes
1 bunch spinach blanched and chopped
1 red chilli whole
1 tsp oil
salt to taste

Instructions

1. Start with making the filling first. In a wok, heat oil and splutter the cumin seeds. Add ginger garlic paste to it along with the whole blac cardamon and onions. Saute until onions are brown
2. Add all the dry masalas including turmeric, chilli, coriander powder, cumin powder, garam masala and salt. Saute for 2 minutes.
3. Add chopped tomatoes to this mix. Saute for another two minutes and then add the peas to it and saute for five minutes.
4. Add the minced meat to this and add a splash of water and the potatoes and let this cook for atleast 30 minutes or until the meat cooks through. Cool
5. Cut the top off the bell peppers and scoop the gunk from inside fill it with the kheema mix and top with chopped blanched spinach
6. Bake these for 20 minutes at 190 degree centigrade. Serve hot

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