Name: Tandoori Peppers
Yield: Serves 4
Cuisine: India
Ingredients: 1 medium-size onion, finely chopped; 1 clove garlic, minced; 1 tablespoon vegetable oil; 1 potato (about 10 ounces), peeled and cut into ¼-inch dice; ½ teaspoon cumin seeds; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper, or more to taste; 2 tablespoons fresh lemon juice; 4 large yellow, red, or green bell peppers; 2 tablespoons vegetable oil; ⅓ small head green cabbage, cored and thinly sliced; ¼ teaspoon salt; 1 piece (½ inch) peeled fresh ginger; 1 clove garlic, coarsely chopped; 1 large ripe tomato, finely chopped; 2 tablespoons cashew nuts, coarsely chopped; 2 tablespoons golden raisins (optional); ½ cup grated Gouda or mild Cheddar cheese; ¼ cup finely chopped fresh cilantro; Salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Stuffed peppers turn up at tandoori parlors throughout northern India. The pepper in question looks like a miniature green bell pepper but is hotter. The overall effect is a cross between an American green bell pepper and a Mexican chile poblano. I compensate for the lack of heat in our peppers by adding a good dose of cayenne to the filling. Incidentally, the filling is a meal in itself—a soulful stew of onion, potato, cabbage, and cashew nuts assertively seasoned with spices and ch