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Stuffed Green Peppers in a Tomato Base

Green Peppers
Who doesn’t like the colourful, crunchy and juicy taste of capsicum or green peppers? And now research suggests that these peppers may even be good for your health. Did you know that red, yellow or green peppers contain three times more Vitamin C than orange juice? Peppers also contain cancer-fighting properties and may aid in weight loss.
So if you want to experiment with a dish involving peppers, try this one. The juicy taste of capsicum coupled with the subtle flavour of mashed potatoes and tomato gravy will simply leave you asking for more.
You may use any kind of pepper for this recipe: yellow, green or red even though the picture above uses green peppers.
Serves 2
Mashed Boiled Potatoes-2
Chopped Onion-1
Chopped Garlic-2 cloves
Cinnamon powder-a pinch
Sugar-1/2 teaspoon
Salt- ½ teaspoon or to taste
For the gravy:
Tomato puree-250 ml (1 cup)
Black Pepper-1/4 teaspoon
Sugar-1/2 teaspoon
Salt- ½ teaspoon or to taste
Fresh Low Fat Cream-100 ml (1/2 cup)
Cooking Oil-1 tablespoon
Cut the capsicum in half and remove all the seeds.
In a bowl, mix together all the ingredients (except the ones for the gravy).
In each capsicum, stuff a tablespoon of this mixture.
In a wok, place the cooking oil and put it on your heat source.
Add the tomato puree, the sugar, salt and black pepper and stir well for a few minutes.
Add the cream and switch off the heat source.
In a baking dish, pour the tomato puree mixture first.
Next place each capsicum separately in this mixture, with the filling portion facing up.
Bake in the oven at 150 degrees C (300 degrees F) for about 10 minutes.
That’s all. Your stuffed capsicum is ready.
Prep time: 10 minutes
Cooking time: 10 minutes for boiling potatoes + 10 minutes
Total time: 30 minutes 
[This recipe is an excerpt from my book “The Ultimate Guide to Cooking Vegetables the Indian Way” which is available on all platforms including Amazon, Kobo, Nook, Google Play, iBooks, etc.]

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