Indian Stuffed Peppers

Ingredients

• 4 unités Small green peppers (washed, cut off the top and seeded)
• 100 g Fresh peas (fresh or frozen)
• 1 unité Medium onion (finely chopped)
• 1 unité Garlic clove (minced)
• 1 c. à café Fresh ginger (grated)
• 2 unités Boiled potatoes (cooked, diced)
• 30 g Cashews (roasted)
• 10 g Fresh coriander (chopped leaves)
• 1 c. à café Turmeric powder
• 1 c. à café Cumin seeds
• 1.5 c. à soupe Curry powder
• 1 c. à soupe Lemon juice
• à discrétion Salt
• 4 c. à soupe Vegetable oil (for cooking)
• 1 unité Fresh chili (optional) (finely chopped)

Instructions

1. Prepare the peppers

   Cut off the top of each pepper, remove the seeds and membranes with a small spoon. Rinse quickly with cold water and dry.

   Time: PT5M

2. Cook the potatoes

   Boil the whole potatoes in salted water until tender (about 10 min). Drain, let cool slightly then dice.

   Time: PT15M

   Temperature: 100°C

3. Prepare the filling

   In the pan, heat 2 tbsp oil over medium heat. Add ½ tsp cumin seeds, minced garlic and grated ginger, sauté 2 min. Add the chopped onion, brown 5 min. Stir in peas, curry powder, turmeric, salt, cashews, diced potatoes, coriander, lemon juice and chili (if used). Mix 3 min until everything is hot and homogeneous.

   Time: PT12M

4. Stuff the peppers

   Using a spoon, fill each pepper with the filling. Gently press the ends to close the pepper and replace the top.

   Time: PT5M

5. Initial cooking of the peppers

   In the same pan, add 2 tbsp oil and ½ tsp cumin seeds. When the oil is hot, place the stuffed peppers, lightly salt, cover and cook 10 min over medium heat.

   Time: PT10M

6. Finish with water

   If the peppers are not yet tender, add 2 tbsp water, replace the lid and continue cooking 20 min more until they are tender and lightly caramelized.

   Time: PT20M

7. Serve

   Place the peppers on a serving dish, sprinkle with extra fresh coriander and serve hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Small green peppers: red peppers, yellow peppers
• Instead of Fresh peas: frozen peas
• Instead of Medium onion: shallot
• Instead of Cashews: almonds, pecan nuts
• Instead of Fresh coriander: flat parsley
• Instead of Vegetable oil: sunflower oil, canola oil
• Instead of Fresh chili (optional): chili powder

Equipment Needed

• Frying pan
• Chef's knife
• Cutting board
• Tablespoon
• Wooden spatula (optional)
• Lid for pan
• Bowl for the filling
• Lemon press (optional)

Critical Steps — Do Not Skip

• Remove all seeds from the pepper
• Sauté garlic and ginger without burning them
• Cover cooking of the peppers so they stay moist

Chef Tips from the Video

• Lightly toast the cumin seeds before adding to intensify their aroma.
• Using slightly toasted cashews adds a pleasant crunch.
• Drizzle each pepper with fresh lemon juice just before serving for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store the stuffed peppers in an airtight container 2 to 3 days.

Freezer: After cooking, let cool then individually wrap and freeze for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead and keep it refrigerated; fill the peppers just before cooking.
• The stuffed peppers can be cooked ahead and reheated in the oven at 180°C for 10 min.