Name: Stuffed sweet peppers
Yield: Serves 4–6
Cuisine: India
Ingredients: 1 fresh green chilli, finely chopped (deseeded if preferred); 75 ml/5 tbsp sunflower oil or light olive oil; 50 g/2 oz/½ cup raw cashew nuts, chopped; 5 ml/1 tsp garam masala; 275 g/10 oz potatoes; 2.5 ml/½ tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 5 ml/1 tsp salt, or to taste; 4 medium-sized green (bell) peppers; 150 g/5 oz/1¼ cups grated mild Cheddar cheese; 15 ml/1 tbsp lemon juice; 2.5 ml/½ tsp black mustard seeds; 2.5 ml/½ tsp cumin seeds; Roasted Tomato Chutney, to serve; 1 large onion, finely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Sweet peppers are grown extensively in the hilly terrain of Kashmir and Shimla, and in India they are known as pahadi mirch, meaning ‘mountain chillies’. In this recipe, Bharwan Shimla Mirch, the peppers are stuffed with a mixture of crushed boiled potatoes, cashew nuts and spices. Green peppers are used, but for a more colourful dish, you can also use red and yellow ones, which will vary the taste.