First let me apologize for being MIA for this while. I was busy being a supermom to my superbaby!! No one tells you before or can tell you before how crazy and crazier your life would be everyday after the baby. When she was born I said to myself Gosh! the crazy part is over.. Little did I know that it had just begun. So now that she’s almost 9 months old and can crawl, climb and scream like no man’s business there’s nothing that can stop her. My mom says that I’m lucky I have an easy one and I should be happy she doesn’t do what I did to her.. I wonder what a monster I must be!
Anyways! I was just trying to tell you what kept me away from the kitchen for the past few days. So today when daddy was working from home I thought of treating myself with something simple yet fancy. I peeked into the refrigerator and found some bell peppers ready to die so I rescued them and made these Stuffed Bell peppers and served them with some grilled french breads with a fancy spread on it.
Stuffed bell peppers or bharva shimla mirch as we say them in hindi is something that can be made in different ways. With different kind of fillings or with or without gravy. I made it how I usually make with minimum ingredients and grated cheese on top and then baked them in the oven. So thought of sharing my take on Stuffed Bell Peppers.
Ingredients:
2 medium sized bell peppers
2 medium sized potatoes
1/4 cup grated cheddar cheese
1 tbsp coriander powder
1/2 tbsp amchur (dried mango powder)
1 tsp fennel seeds
1tsp red pepper flakes
Salt
Method:
Take a pot of water and bring it to boil then turn off the heat. Take your bell peppers which have been cut from the middle into halves, have been cleaned from inside and put them in the pot of hot water and cover with the lid. Let it stay for almost 5 minutes not any longer. Take them out and let them dry. This process helps speed the cooking process while baking.
Now boil the potatoes. Peel and mash them. Add all the dry ingredients into it and mix them altogether.
Preheat the oven to 375 deg. F.
Stuff the bell peppers with the potato filling and sprinkle grated cheese on top. Place them on an oiled baking pan and put it in the oven for 20-25 minutes.
When the baking is done the bell pepper should still have a bite to it.
I served them alongwith some grilled french bread with a sour mayo and herb spread on top.
Hello,
We love your recipes, especially when its on Stuffed Bell Pepper.
These are so delicious.
I have always looked at your blog for the various pictures and the way you write.Just Love it!
You have shared some nice information about Stuffed Bell Pepper in this post.
The points you mentioned are genuine and perfect.
The content completely describes about the topic you wanted to portray with us.
Thanks for sharing such valuable post.
Regards
VentairIndia Team
Walnuts/Peanuts/Pinto beans/Rice/Salsa/Peas/Chat masala/Sweet corn woyuld also make good fillings I guess
First, let me say- go supermom! If you can be a supermom and cook this good, then I have no excuse! Thank you for the inspiration 🙂
I love the ingredients used in international dishes! I never even knew they had a mango powder, but I will most definitely be hunting it down now. Thanks for sharing this delicious dish!
M you can easily find it at any Indian/international store or even American stores sometimes carry them. I’ve seen many ‘non- Indian’ recipes using mango powder.
If you don’t find it them you can totally omit that part.
this sounds and looks very good….I just wonder where can I get dried mango powder….would love to make this recipe 🙂
Oh! thanks a lot Cynthia.
I’ve always appreciated your work!
Thank you for stopping by my blog and let me just say what an immense pleasure it is to visit yours!
Your photograph is inspiring and outstanding. And the food – so much to love!
Thanks you guys!
I have some bell peppers which are in its last stage…in my refrigerator as well..i think il do something like this…
Welcome back. I’ve missed your pictures. These look interesting.