Spicy Stuffed Peppers in Tangy Peanut Sauce

Ingredients

While the original Mirchi ka salan is a traditional Indian dish that features stuffed peppers in a tangy gravy, this adapted Asian version incorporates a peanut sauce to add a unique twist. The spices and flavors have been adjusted to suit the Asian palate, resulting in a dish that is spicier and has a nuttier taste profile. We alse have the original recipe for Mirchi ka salan, so you can check it out.

• 6 large green peppers 6 large green peppers
• 500g (1.1 lb) ground meat (chicken, beef, or pork) 500g (1.1 lb) ground meat (chicken, beef, or pork)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Asian chili paste 2 tablespoons Asian chili paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120g) creamy peanut butter 1/2 cup (120g) creamy peanut butter
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the green peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, grated ginger, chili paste, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
4. 4.
   Stuff the meat mixture into the hollowed green peppers.
5. 5.
   Place the stuffed peppers on a baking sheet and bake for 20-25 minutes, or until the peppers are tender and the meat is cooked through.
6. 6.
   In a saucepan, combine the coconut milk, peanut butter, soy sauce, and lime juice. Cook over medium heat, stirring constantly, until the sauce is smooth and well combined.
7. 7.
   Add the baked stuffed peppers to the saucepan and simmer for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Asian chili paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Creamy peanut butter — Use natural peanut butter without added sugar or oil for a healthier option.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.

Tips & Tricks

• For a vegetarian version, replace the ground meat with crumbled tofu or cooked lentils.
• Adjust the spiciness by adding more or less chili paste according to your preference.
• Serve the dish with steamed rice or naan bread to soak up the flavorful sauce.
• Garnish with chopped peanuts for an extra crunch.
• Make a double batch of the peanut sauce and use it as a dip for fresh spring rolls or grilled skewers.

Serving advice

Serve the Spicy Stuffed Peppers in Tangy Peanut Sauce as a main course accompanied by steamed rice or naan bread. The vibrant colors and bold flavors make it an impressive dish for dinner parties or special occasions.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle the peanut sauce over them, and garnish with fresh cilantro. The contrasting colors of the green peppers and golden sauce will create an eye-catching presentation.