Bharva Laal Mirch (Stuffed Red Pepper)

There are many ways to prepare bell peppers. Stuffing them works quite well since they are able to hold together during the cooking and make a great presentation at the table. My mom stuffed the whole pepper to keep the filling from spilling out during pan frying, cutting them in pieces before serving. I cut the peppers in half before stuffing and cook them in the oven which does not require stirring. They look as fabulous as they taste!

ingredients:
2 small potatoes, peeled and diced (about 1 1/2 cups)
2 tsps. vegetable oil
1/2 cup frozen or fresh green peas
1 1/2 tbsps. dried cranberries or raisins, chopped
1 tbsp. Achaar Masala
2 tsps. dried mango powder
3/4 tsp. salt
1/2 tsp. minced green chilies or 1/4 tsp. cayenne pepper
2-3 ozs. Paneer, grated (about 1 cup)
2-3 green onions, chopped
2 red bell peppers, medium size
1/4 cup chopped fresh coriander (optional)

preparation:

• Place potatoes in a microwave safe bowl.
• Mix in 1 teaspoon oil, cover and cook on high for 5 minutes. 
• Mix in peas, Achaar Masala, mango powder, salt and chilies. 
• Cover and microwave on high for 2 more minutes. 
• Mix in Paneer, cranberries and onions, set aside. 
• Heat oven to 450 degrees F. 
• Rinse and wipe peppers, cut them in half starting from the blossom end toward stem, carefully removing and discarding stem and seeds. 
• Brush remaining oil on the outside of the peppers. 
• Stuff each pepper with a quarter of the potato mix. 
• Place stuffed peppers in an oven-proof tray, shaving the bottom if necessary to keep them from rolling. 
• Loosely cover with foil and bake for 20-25 minutes, until peppers start to brown. 
• Garnish with chopped fresh coriander and serve.

Copyright © Rashmi Rustagi 2012. All Rights Reserved.