Veggie Stuffed Bell Peppers

Name: Veggie Stuffed Bell Peppers
Total time: 1200 s
Yield: 3 servings
Cuisine: British
Ingredients: 3 large bell peppers; 1 tbsp vegetable oil; Stuffing:; 1 tbsp vegetable oil; 1 c potatato. cooked, peeled and grated; 1/2 c carrots, peeled, grated; 1 tsp chopped green chilies; 1/2 c chopped onions; 1/2 c chopped cilantro; 1 tsp curry powder (homemade with spices); to taste Salt; 1 c shredded low fat cheese

Lakshmi Sridharan Ph D @cook_19872338

USA

#ChristmasGift
There is a saying in Tamil “If Vashister says that you are a Brhama Rishi, you are definitely a great scholar”. Sridhar complimented me on this dish. I am more than pleased. Stuffed with, onions, peas, and carrots, hot and spicy stuffed bell peppers would delight any discernible palate.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

3 servings

3large bell peppers
1 tbspvegetable oil
Stuffing:
1 tbspvegetable oil
1 cpotatato. cooked, peeled and grated
1/2 ccarrots, peeled, grated
1 tspchopped green chilies
1/2 cchopped onions
1/2 cchopped cilantro
1 tspcurry powder (homemade with spices)
to taste Salt
1 cshredded low fat cheese
stuffed Bell peppers

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Steps

20 mins

1

Make a checklist. Keep required ingredients within reach
2

Make slits on the potato, cook in a microwave for 8-10 minutes. cool, peel, grate
3

. Blanch the bell peppers by immersing them in boiling water (about 4 minutes), remove peepers and immerse them in ice cold water, about 5 minutes, and drain
4

Apply 1tsp melted butter on the skin of bell peppers. Combine stuffing ingredients together. Salt.
Stuff bell peppers with 1/2c veggie mix. Top them with 1/4c shredded cheese, and cook in a microwave oven until cheese melts, about 6 minutes. Alternatively you may place stuffed bell peppers on a greased heavy iron skillet, cover, cook over stove, with simmering heat until cheese melts-about 6-8 minutes. Topping with cheese is optional. Cool to room temperature prior to serving.

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Lakshmi Sridharan Ph D @cook_19872338

on December 11, 2022 17:57

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography