These easy Stuffed Bell Peppers are a hearty but healthy comfort food that is family approved and can be made ahead for an easy weeknight meal. Perfect for left-overs, too!
Course Main Course, Snack
Cuisine Indian
Keyword Bell pepper, Garlic, Ginger, green chili pepper, Indian, Onion, Spices, Spicy, stuffed, sweet potato, zucchini
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
2WholeGreen Bell PeppersCut lengthwise, de-stalked, de-seeded
1/2CupSweet PotatoFinely Chopped
1/2CupZucchiniFinely Chopped
1/2CupYellow SquashFinely Chopped
1/4TeaspoonHimalayan Pink SaltOr to taste
1/4TeaspoonTurmeric Powder
Instructions
Heat oil in a thick bottom pan on medium flame. Splutter mustard seeds and cumin seeds. Add chana dal, urad dal and saute for 15 seconds. Add chopped green chilies, grated ginger and minced garlic and saute for 20-30 seconds.
Add chopped onions, saute until onions are translucent. Add chopped sweet potatoes and saute for 6 minutes or until lightly cooked. Add chopped green zucchini, yellow squash and salt and continue to saute for another 3-5 mins. Keep the vegetables on the raw side and don't let them overcook because you will bake them in the oven after this.
Halve the green bell peppers lengthwise, remove their stalk and seeds and brush a little oil inside and outside the peppers. Place each pepper in an oven-safe baking dish, cut side up. Stuff the bell peppers with the filling mix. If there is extra stuffing, you can spread it around the peppers in the baking dish. Preheat the oven to 350 degrees F. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are crunchy-soft but not over-cooked - about 5 to 15 minutes. Oven temperatures vary, so keep an eye.
Remove from oven and serve piping hot with yogurt mixed with crushed dried mint leaves
Notes
This versatile dish can be eaten by itself at lunch-time or as a snack or served as a side. Try it out with our raita.*Use organic ingredients where possible