Spiced Potato Stuffed Peppers | Hari Ghotra
4.4/5 rating (5 votes)

Spiced Potato Stuffed Peppers

Shimla Mirch Stuffed with Spiced Potato

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY WHEAT-FREE GLUTEN-FREE
  • Prep 20 mins
  • Cook 50 mins
Spiced Potato Stuffed Peppers

Wonderful whole pepper dish stuffed with spiced potatoes.

Hari says

I'm sure every culture has a stuffed pepper recipe and this is the Indian one. I cooked these with my mum last year when we were on holiday in the South of France. We hadn't cooked this for years in fact the last time I did this dish with my mum I'm sure I was still living at home. These green and red capsules stuffed with spiced potatoes represent summer to me so being in the sunshine in France was the perfect opportunity to break out this healthy recipe. Just be aware a whole stuffed pepper is quite filling!

It's a really versatile dish and you can change the stuffing to chickpeas or even minced lamb. It also cooks beautifully on the barbecue and gives a delicious smokiness to the peppers.

  • Ingredients
  • Method
  • 4 whole peppers, 2 red and 2 green
  • 4 medium sized potatoes, boilied and grated
  • 1 tsp rapeseed oil
  • 1 tsp of salt
  • 1 tsp cumin seeds
  • 1 green chilli, finely chopped
  • 1 tsp garam masala
  • 3cm fresh ginger, grated
  • 1 tbsp fenugreek leaves
  • 1 tbsp fresh coriander, finely chopped

Filling

  1. Cook the potatoes gently with the skin on (do not boil too vigorously) for 20-25 minutes. Once soft leave to cool and then peel. Cut into small cubes and place into a large bowl.
  2. In a small frying pan heat the oil and fry the cumin seeds. When sizzling and aromatic remove and add to the potatoes.
  3. Next add the salt, chilli, garam masala, fenugreek, ginger and fresh coriander to the potatoes and stir - check seasoning.

Cooking the pepper

  1. Cut the top off the peppers, keeping the stalk intact.
  2. Remove the insides and discard.
  3. Divide the potato mixture into four and stuff each of the peppers. Replace the top of each of the peppers.
  4. Heat the oven to 180oC and place on a baking sheet.
  5. Drizzle with a little oil and cook for about 30 minutes.

Served with

I find these really filling so half of one would make a lovely for a lunch with a green salad with some mint chutney on the side.

Nutritional information

Typical values* per Serving
Calories50
Fat (g)1.7
of which saturates (g)0.2
Carbohydrates (g)8.1
of which sugars (g)1.7
Fibre (g)1.4
Protein (g)1.3
Salt (mg)0.61
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra