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Stuffed Peppers Indian Style

These Indian style stuffed peppers are easy to make and make for a delicious dinner!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course brunch, Dinner, lunch
Cuisine Indian
Servings 4 servings

Ingredients
  

  • ¾ lb Yellow or Red potatoes washed
  • 1 Medium sized Red or Yellow Onion peeled and finely chopped
  • 2 Tomatoes washed and finely chopped
  • 4 Colored Bell Peppers Washed, seeded and hollowed
  • 2 cloves Garlic peeled, finely chopped or grated
  • 1 inch Fresh Ginger finely chopped or grated
  • 1 teaspoon Cumin Seeds(Jeera)
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Garam Masala
  • 2 teaspoon Kasuri Methi
  • Salt to taste
  • ½ cup Cilantro washed and finely chopped

Instructions
 

For the filling

  • Bring a pot of water to boil and salt it before gently placing the potatoes in the pot. Let the potatoes cook for 10-15 minutes until they are done. Check by gently pressing a fork in to one to see if it goes though easily. Remove and let them cool before peeling them.
    *Check the notes for alternate method to cook the potatoes.
  • Heat a wide pan and add 2 tablespoon of oil in the pan. Add the cumin seeds and wait until it splatters. Now add the onions and let it cook for 4-5 minutes before adding the ginger and garlic. Mix well and let it cook for 2 more minutes.
  • Now add the tomatoes and mix well. wait for a couple of minutes before adding all the rest of the spices. Season with salt and mix well. Let this mixture cook for 5-6 minutes.
  • While the onion-tomato mixture is cooking, mash the potatoes gently in bowl ensuring there are some lumps left. Now add this potato to the pan, season with some more salt and mix well.
  • Cook for another 5 minutes. Add the chopped cilantro and turn off the stove.

For the stuffed peppers

  • Grease the pan or oven safe container. Stuff the pepper with the filling until they are completely filled. Top with cheese or vegan cheese if using.
  • Arrange the peppers in the pan and place in the oven. Turn on the broil mode and broil until the cheese has melted or for around 10-15 minutes until the top the peppers starts wilting.
  • Let the peppers cool down for 10 minutes before serving as a main or with a side.
    **Please check the notes for an alternate way to cook the peppers.

Notes

  1. * Cooking the potatoes in an instant pot or pressure cooker
Place the potatoes on a steamer basket or a pressure cooker safe pan. Fill the bottom of the instant pot pan or the pressure cooker with 3-4 cups of water. Place the basket with the potatoes inside and close the Instant pot/cooker with the lid. 
Steam for 15 minutes until the potatoes are cooked. Let tit cool down before removing and peeling them.
2. ** Grease a cast iron pan or a deep pan with a lid. Arrange the stuffed peppers inside and place on the stove at medium low heat. Cover with the pan and let it cook for 5  minutes before checking on the peppers to ensure it does not burn. Continue cooking until the pepper skin starts wilting a little or the cheese melts completely on the top. 
Keyword bell peppers, bharwa shimla mirch, stuffed peppers