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Stuffed Peppers Is A Versatile Recipe, And We Made It Vegan


You can make stuffed bell peppers throughout the year. I have seen many recipes that prepare this dish using meat. However, I am showing you how to make this recipe with potatoes. This recipe is from my mom. She made this for us every once in a while. You can use the same potato stuffing as a filling for a toasted sandwich or panini. It is so versatile! The best thing about stuffed bell peppers is secretly I hope I made enough potatoes than what can be stuffed into the bell peppers. I use the leftover potato stuffing to snack on, and they are so good.

Serves: 2

Ingredients

1 lb medium-size Yukon Gold/Russet Potatoes

3-4 Bell Peppers

Saute:

3 Tablespoons sunflower oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

6-7 curry leaves, each torn in half

1 medium-size red onion, minced

1/2 teaspoon ground turmeric

1 Tablespoon ground coriander

1/2 teaspoon ground paprika

1 teaspoon sea salt

3 Tablespoons chopped cilantro

 

Instructions

Add 4 cups water, potatoes, 1 teaspoon sea salt, and bring it to a rapid boil in a medium-size saucepan.
Once the water has come to a boil, reduce heat to a rapid simmer—Cook for 20 minutes, or until you can insert a knife into a potato.
Drain water, and allow potatoes to cool. Once cool enough to handle, peel and roughly chop the potatoes. Set aside.
In a non-stick frypan over medium heat, add oil.
When the oil is hot, add black mustard seeds and allow crackling. Have a lid handy, and in case the crackling gets aggressive, cover the pan with the lid.
When the crackling has almost stopped, add cumin seeds, curry leaves, onion, and 1 teaspoon sea salt. Saute for 3 minutes.
Add the spices and cook for 2 minutes. Add potatoes and cilantro. Mix. Make sure you combine all the ingredients but do not mash the potatoes. Remove from heat and set aside.
Pre-heat oven at 350 F.
Chop off the tops of each of the bell peppers, and remove the seeds. Using a Tablespoon, stuff the potato mixture in each of the bell peppers. Cover the bell peppers with the tops.
Place on a cookie sheet and bake for 45 minutes. Remove, and serve.

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