Saturday, August 22, 2009

Masala Shimla Mirch (Bellpeppers stuffed with Spicy Mix)

I wanted to create some stuffing for bell-peppers that would be different from all the regular ones that I have tried... and after experimenting with quite a few... I finally settled on these. This will be a series of posts.. coz I dont think all the recipes will fit in one.. so watch out for more.
Hope you will like them all !



Green Bell Peppers - 4 medium
Tomato - 1 medium (for Garnish)
Grated fresh Coconut - 3 tbsp
Roasted Peanut Powder - 3 tbsp
Sesame Seeds - 2 tsp
Mustard Seeds - 1tsp
Hing (Asafoetida) - 1/2 tsp
Haldi Powder (Turmeric) - 1 tsp
Jeera Powder (Cumin) - 1 tsp
Dhania Powder (Coriander) - 1 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Jaggery - 1 inch cube
Chopped fresh Dhania (Cilantro) - 1/2 a bunch
Oil - 1 tbsp
Salt to taste

COOKING TIME: 30 - 35 minutes

PREPARATION TIME: 5 - 7 minutes

SERVING: Serves 4


1. Mix the Grated fresh Coconut, Roasted Peanut Powder, Sesame Seeds, Jeera Powder, Dhania Powder, Red Chilli Powder, Garam Masala, Jaggery, Cilantro and Salt in a mixer to make paste.
2. Heat Oil in a small pan. Add Mustard Seeds, let them splutter.
3. After the spluttering stops, add Hing and Haldi. Remove from fire, Tadka made.
4. Add the tadka to the mixture. Mix well, the stuffing is ready.
5. Cut the Bell Peppers into halves or just cut the top and scoop out the seeds and pulp from inside, as you prefer. Keep aside.
6. Spray and thinly coat the Green Bell Peppers with Pam Oil Spray.
7. Prepare a tray for the oven - Cover the tray with aluminium sheet, spray some Pam Oil Spray on.
8. Use the stuffing to fill the Bell Peppers. Put them on the prepped tray, ready to bake.
9. Pre-heat oven to 375 degrees. Bake the stuffed bell peppers for 30 to 35 mins.
10. When done, garnish the stuffed bell peppers with chopped or sliced tomatoes. This makes for an interesting blend of flavors.

Serve with Curry Vegetables, Rice or Roti.
Enjoy !!!


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