Grilled Stuffed Tandoori Bell Peppers Recipe

Name: Grilled Stuffed Tandoori Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 4 red bell peppers or 4 yellow bell peppers; 1 lemon, juice of; 3 tablespoons vegetable oil; 2 garlic cloves, one chopped, one minced; 1/2 inch fresh ginger; 1/2 teaspoon salt; 1 onion, finely chopped; 1/2 teaspoon cumin seed; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground red pepper; 1/3 head green cabbage, thinly sliced; 1 tablespoon raisins; 8 cashews, coarsely chopped; 1 large potato, peeled, diced; 1/4 cup finely chopped fresh cilantro; 1/2 cup grated gouda cheese or 1/2 cup mild cheddar cheese

Servings: persons

4 4 red bell peppers or 4 yellow bell peppers
1 lemon, juice of
3 tablespoons vegetable oil
2 garlic cloves, one chopped, one minced
1/2 inch fresh ginger
1/2 teaspoon salt
1 onion, finely chopped
1/2 teaspoon cumin seed
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/3 head green cabbage, thinly sliced
1 tablespoon raisins
8 cashews, coarsely chopped
1 large potato, peeled, diced
1/4 cup finely chopped fresh cilantro
1/2 cup grated gouda cheese or 1/2 cup mild cheddar cheese

1
Cut stem ends from peppers to form caps; scrape veins and seeds from peppers.
2
Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth.
3
Brush interiors of peppers and caps with mixture.
4
Prepare grill for indirect grilling using high heat.
5
Heat remaining oil in skillet over medium heat on stovetop.
6
Add minced garlic, onion, cumin seeds, turmeric, red pepper.
7
Cook about 5 minutes.
8
Stir in cabbage, raisins, cashews, potato and tomato.
9
Cook 2 minutes; reduce heat to low.
10
Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes.
11
Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid.
12
Stir in cilantro; cook 1 minute.
13
Stir in cheese; remove from heat.
14
Spoon filling into peppers; top with pepper caps.
15
Place peppers in center of grate away from heat source.
16
Cover grill; cook until peppers are browned and tender, 20-30 minutes.
17
Place peppers over flames to lightly char skins before removing from heat.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 4 red bell peppers or 4 yellow bell peppers, 1 lemon, juice of, 3 tablespoons vegetable oil, 2 garlic cloves, one chopped, one minced, and more.

Yes, Grilled Stuffed Tandoori Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Stuffed Tandoori Bell Peppers

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