Tandoori Peppers


Preparation info
  • Serves


    • Difficulty


Appears in

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