Name: Stuffed Bell Peppers in a Tomato-Cream Sauce (Bharee Simla Mirchi)
Yield: Serves 8
Cuisine: India
Ingredients: ½ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 2 cans (15 ounces each) tomato sauce; 4 large bell peppers, any color or combination of colors, cut in half lengthwise, stems and seeds removed; 2 teaspoons coarse kosher or sea salt; 2 pounds russet or Yukon Gold potatoes, peeled, cut into large chunks, and submerged in a bowl of cold water to prevent browning; 8 fresh green Thai, cayenne, or serrano chiles, stems removed; 8 medium-size cloves garlic; 1 cup frozen green peas (no need to thaw); ½ cup firmly packed fresh cilantro leaves and tender stems

Raghavan Iyer

Stuffed Bell Peppers in a Tomato-Cream Sauce

Bharee Simla Mirchi

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

India’s bell peppers are generally smaller than their gargantuan American counterparts. It’s amazing to see such complex flavors emerge from each savory bite of these stuffed peppers, in a recipe that uses fewer than ten ingredients. For a gorgeous presentation, use a variety of different colored peppers.

Ingredients

2 pounds russet or Yukon Gold potatoes, peeled, cut into large chunks, and submerged in a bowl of cold water to prevent browning
½ cup

Method

Bring a pot (or at least a large saucepan) of water to a boil over medium-high heat. Drain the potatoes, and add them to the boiling water. Bring back to a boil. Then lower the heat to medium, cover the pot, and cook until the potatoes are very tender, 12 to 15 minutes.
While the potatoes are cooking, combine the cilantro, chiles, and garlic in a food processor, a

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method