Friday, March 28, 2008

Stuffed Bell Peppers

Nutritional Value: (Stuffing) Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.


4-5 bell peppers

For stuffing

2-3 potatoes(boiled)

1 onion (finely chopped)
1 tsp ginger-garlic paste

1 tsp red chilli powder

1 tsp ground pepper

salt to taste
2 tsp oil

a small bunch of finely chopped cilantro

For Stuffing

Peel & crumble boiled potatoes into bite-size pieces.

In a pan,heat 2 tsp of oil.

Add ginger-garlic paste & saute for a min. Add chopped onions & saute till golden brown.

Add red chilli powder & pepper & saute.

Add the crumbled potatoes, salt to taste & mix well. Cook on a medium heat for a few mins.

Garnish with chopped cilantro & mix well.

Cut the tops of the bell peppers & scoop out the seeds from inside.

Grease the inside & outside of the bell peppers with 1 tsp of oil
Fill the bell peppers with the stuffing & replace the tops.

Pre-heat an oven to 400F. Bake the stuffed bell pepper for 10-15 mins(baking time may vary).

Remove from oven &

Serve hot.

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