Red and Green for the win!
Shweta SenthilAs Spring emerges the smells of Red and Green Bell Peppers fill the air. Red and Green and majestic colors that adorn Indian outfits, whether its a lehenga or a salwar kurta.
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Red and green bell peppers are typically stuffed with soft paneer, potatoes and light spices to create a filling meal. Here is a recipe I have used to savor these colorful beauties
Cut the tops off the bell peppers and carefully remove the seeds and membranes. Blanch the peppers in boiling water for 2-3 minutes, then drain and set them aside to cool.Heat oil in a pan, add cumin seeds, and let them splutter.
Add chopped onions and sauté until golden brown. Add turmeric powder, garam masala, coriander powder, chili powder, and hing. Stir well to combine. Toss in boiled mashed potatoes and mix until everything is evenly coated with the spices.
Remove from heat, stir in the crumbled paneer and fresh coriander leaves. Add salt and lemon juice to taste.
Stuff the Peppers
Carefully stuff the cooled bell peppers with the prepared filling, pressing down gently to pack it in. Heat a non-stick pan or skillet with a little oil.
Place the stuffed peppers upright in the pan and cook on low heat, turning occasionally, until they are cooked through and slightly charred on all sides. Serve hot with naan or rotis.