• Delilcious South Indian Stuffed Peppers

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    This south Indian favorite is not only a delicious and healthy vegetarian meal, it also comes in its own colorful container.  The pepper keeps the contents moist and flavorful as they cook and warm on the plate.

    Serves 4

    Edible containers such as red peppers make elegant individual servings. Here, the Curried Vegetable Sauté recipe gets jazzed up with spices to give it authentic flavor—with no extra work.
    4 large red bell peppers
    1 Tbs. garlic oil
    1 small onion, chopped (about 1 cup)
    2 tsp. whole yellow mustard seeds
    1 tsp. cumin seeds
    1 tsp. ground coriander
    ½ tsp. salt
    ¼ tsp. cayenne pepper
    2 cups shredded green cabbage
    1 small sweet potato, peeled and finely diced (about 8 oz.)
    1 cup cooked chickpeas
    South Indian Stuffed Peppers3 Tbs. raisins
    1 Tbs. minced fresh ginger
    3 cloves garlic, minced (about 1 Tbs.)
    ¼ cup low-sodium vegetable broth
    ¼ cup chopped cilantro
    2 Tbs. chopped roasted cashews
    ¾ cup plain soy yogurt
    2 ½ Tbs. prepared mango chutney
    Preheat oven to 375F.
    Slice tops from peppers. Remove seeds, and set peppers and caps aside.
    Heat oil in large skillet over medium-high heat. Sauté onion, mustard seeds, cumin seeds, coriander, salt and cayenne …



    Staff Writer

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