Gujarati-style Stuffed Bell Peppers

Ingredients

In this Gujarati adaptation of Chiles veracruzanos, we replace the traditional Mexican ingredients like jalapenos and tomatoes with bell peppers and a tangy tomato-based gravy. The spices used in the stuffing are also modified to suit the Gujarati palate, incorporating flavors like cumin, coriander, and turmeric commonly found in Gujarati cuisine. We alse have the original recipe for Chiles veracruzanos, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup green peas, boiled 1/2 cup green peas, boiled
• 1 tablespoon oil 1 tablespoon oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 1 cup tomato puree 1 cup tomato puree
• 1 tablespoon jaggery (or brown sugar) 1 tablespoon jaggery (or brown sugar)
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a pan, heat oil and add cumin seeds. Once they splutter, add ginger paste, garlic paste, and green chili paste. Sauté for a minute.
4. 4.
   Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
5. 5.
   Add mashed potatoes and boiled green peas to the pan. Mix until well combined.
6. 6.
   Stuff the bell peppers with the potato-pea mixture and place them in a baking dish.
7. 7.
   In a separate bowl, mix tomato puree, jaggery, and salt. Pour this mixture over the stuffed bell peppers.
8. 8.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes until the bell peppers are tender and slightly charred.
10. 10.
    Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. Make sure to remove the seeds and membranes before stuffing.
• Potatoes — Boil the potatoes until they are fork-tender. Mash them well to ensure a smooth filling.
• Tomato puree — You can use store-bought tomato puree or make your own by blending fresh tomatoes.

Tips & Tricks

• For a spicier version, increase the amount of green chili paste.
• Serve the stuffed bell peppers with hot rotis or steamed rice for a complete meal.
• You can add grated cheese on top of the stuffed bell peppers before baking for a cheesy twist.
• Adjust the sweetness by adding more or less jaggery according to your taste preference.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven or microwave before serving.

Serving advice

Serve the Gujarati-style Stuffed Bell Peppers hot as a main course dish. Garnish with fresh coriander leaves for added freshness and color.

Presentation advice

Arrange the stuffed bell peppers on a platter, drizzle some of the tomato gravy over them, and sprinkle with fresh coriander leaves. Serve with a side of rotis or rice.