South Indian Stuffed Peppers
South Indian Stuffed Peppers is a side dish that serves 4. Watching your figure? This gluten free, lacto ovo vegetarian, and vegan recipe has 357 calories, 10g of protein, and 9g of fat per serving. For $2.2 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Vegetarian Times has 2701 fans. A mixture of cayenne pepper, red bell peppers, mango chutney, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 100%, this dish is outstanding. South-of-the-Border Stuffed Peppers, South-of-the-Border Stuffed Peppers, and South Indian Adai are very similar to this recipe.
Servings: 4
Ingredients:
¼ tsp. cayenne pepper
1 cup cooked chickpeas
¼ cup chopped cilantro
1 tsp. cumin seeds
1 Tbs. minced fresh ginger
3 cloves garlic, minced (about 1 Tbs.)
1 Tbs. garlic oil
2 cups shredded green cabbage
1 tsp. ground coriander
2 ½ Tbs. prepared mango chutney
1 small onion, chopped (about 1 cup)
3 Tbs. raisins
4 large red bell peppers
2 Tbs. chopped roasted cashews
½ tsp. salt
¾ cup plain soy yogurt
1 small sweet potato, peeled and finely diced (about 8 oz.)
¼ cup low-sodium vegetable broth
2 tsp. whole yellow mustard seeds
Equipment:
oven
frying pan
baking pan
aluminum foil
bowl
Cooking instruction summary:
Preheat oven to 375F.Slice tops from peppers. Remove seeds, and set peppers and caps aside.Heat oil in large skillet over medium-high heat. Saut onion, mustard seeds, cumin seeds, coriander, salt and cayenne pepper 6 minutes, or until onion begins to brown. Stir in cabbage, potato, chickpeas, raisins, ginger and garlic, and saut 2 minutes.Stir in broth, and reduce heat to low. Cover, and cook vegetables 10 minutes, or until soft, stirring occasionally. Fold in cilantro and cashews.Spoon filling into peppers and place caps on top. Place peppers in 97-inch baking dish. Pour 1 inch water into dish. Cover with foil, and bake 50 minutes, or until peppers are tender.Place yogurt in small bowl and stir in chutney. Arrange peppers on individual plates, and serve with yogurt sauce.
Step by step:
1. Preheat oven to 375F.Slice tops from peppers.
2. Remove seeds, and set peppers and caps aside.
3. Heat oil in large skillet over medium-high heat. Saut onion, mustard seeds, cumin seeds, coriander, salt and cayenne pepper 6 minutes, or until onion begins to brown. Stir in cabbage, potato, chickpeas, raisins, ginger and garlic, and saut 2 minutes.Stir in broth, and reduce heat to low. Cover, and cook vegetables 10 minutes, or until soft, stirring occasionally. Fold in cilantro and cashews.Spoon filling into peppers and place caps on top.
4. Place peppers in 97-inch baking dish.
5. Pour 1 inch water into dish. Cover with foil, and bake 50 minutes, or until peppers are tender.
6. Place yogurt in small bowl and stir in chutney. Arrange peppers on individual plates, and serve with yogurt sauce.
Nutrition Information:
covered percent of daily need
