Stuffed Peppers

Over the past three decades I have been growing a variety of vegetables in my garden that actually started with my interest in growing herbs indoors in the containers in early 70’s. As fall is officially here and the gardening season is over for warm weather vegetables, I wanted to share the pictures of my home grown peppers and stuffed vegetables. I also wanted to provide a recipe for stuffed peppers.


1 pound peppers of choice
1 tablespoon vegetable oil
1 large onion, peeled and finely chopped
1 potato, peeled and cubed
1 tablespoon chaat masala and salt to taste
1/2 cup roasted peanuts, ground

1) Wash the peppers well. Remove the stems and make a deep lengthwise slit in each pepper, but don’t cut all the way through.
2) Using a sharp paring knife, carefully scrape out some of the seeds without breaking the skin and lightly season the cavity of peppers with salt and freshly ground black pepper. Set aside.
3) To make the stuffing: Heat 1 teaspoon oil in a large skillet over medium heat and add the onion and cubed potatoes, stirring often until onion is softened. Add the chaat masala, salt and additional oil if desired. Stir to mix and cook until potatoes are fork tender. At this stage, I like to add a handful of ground nuts or seed flour and finely chopped coriander leaves. Adjust the seasonings to taste and allow the mixture to cool completely before stuffing the peppers. Stuff the peppers with the potato-peanut mixture and set aside.
4) In a large skillet, heat the remaining oil over medium high heat and carefully place all the stuffed peppers, filling side up, next to each other. Cook over medium heat until well browned on both sides. I personally bake them in the oven until softened or partially cook them in the microwave and pan-fry on the stovetop until lightly golden brown.

Explore posts in the same categories: Blogroll, Cooking, Food

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