Arabian Spiced Stuffed Peppers

Ingredients

In this Arabian adaptation, we replace the traditional Indian spices with a unique blend of Arabian spices, such as cumin, coriander, turmeric, cinnamon, and cardamom. The filling is also modified to include ground meat, enhancing the richness and depth of flavors. Additionally, the pakodey are deep-fried instead of shallow-fried, resulting in a crispier texture. We alse have the original recipe for Hari mirch ke pakodey, so you can check it out.

• 6 large green bell peppers 6 large green bell peppers
• 500g ground meat (beef or lamb) 500g ground meat (beef or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon Arabian spice blend (cumin, coriander, turmeric, cinnamon, cardamom) 1 tablespoon Arabian spice blend (cumin, coriander, turmeric, cinnamon, cardamom)
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup fresh cilantro, chopped 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped 1/2 cup fresh parsley, chopped
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cut the tops off the bell peppers and remove the seeds and membranes.
2. 2.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, Arabian spice blend, chili powder, salt, cilantro, parsley, and breadcrumbs. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Stuff each bell pepper with the meat mixture, ensuring they are tightly packed.
4. 4.
   Heat vegetable oil in a deep pan or pot for frying.
5. 5.
   Carefully place the stuffed peppers into the hot oil and fry until golden brown and crispy, turning occasionally to ensure even cooking.
6. 6.
   Once cooked, remove the peppers from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Arabian Spiced Stuffed Peppers hot as an appetizer or as part of a main course.

Treat your ingredients with care...

• Ground meat — Ensure the meat is well-seasoned and cooked thoroughly to ensure food safety.
• Arabian spice blend — You can either purchase a pre-made Arabian spice blend or make your own by combining equal parts of cumin, coriander, turmeric, cinnamon, and cardamom.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the meat mixture.
• Serve the Arabian Spiced Stuffed Peppers with a side of tangy yogurt sauce to balance the flavors.
• If you prefer a milder version, remove the seeds and membranes from the bell peppers before stuffing them.
• Experiment with different types of ground meat, such as lamb or a combination of beef and lamb, to vary the flavors.
• Make sure the oil is hot enough before frying the peppers to achieve a crispy texture.

Serving advice

Serve the Arabian Spiced Stuffed Peppers as an appetizer with a side of yogurt sauce or as a main course accompanied by a fresh salad and warm Arabic bread.

Presentation advice

Arrange the stuffed peppers on a platter, garnished with fresh cilantro leaves and a sprinkle of Arabian spice blend. The vibrant colors of the peppers will make for an eye-catching presentation.