Stuffed bell peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes, peeled, cooked, |
| And drained | ||
| 6 | Fat, red or green bell | |
| Peppers | ||
| 6 | tablespoons | Margarine |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Mustard seed |
| ½ | teaspoon | Ground turmeric or curry |
| Powder | ||
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | teaspoons | Lemon juice |
| Pepper, to taste | ||
Directions
Contributed to the echo by: Mike Avery Originally from: "Austin American-Stateman", May 1990 Pepper Shells With Potatoes Dice potatoes into ½ inch cubes. Cut off top of each pepper to make shells about 2 inches high. Remove seeds, keeping shells intact. Then tops; set aside. Par-boil shells in boiling salted water for 3 minutes and turn upside down to drain.
In a large frying pan, melt margarine over medium-high heat. Add onion, potatoes, and chopped pepper; cook, turning until golden brown (about 8 to 10 minutes). Add coriander, cumin, mustard seeds, turmeric, salt and pepper during the last few minutes. Remove from heat and sprinkle with lemon juice.
Arrange shells in a shallow, greased, baking dish. Pile potatoes into shells. Bake uncovered in a 350 degree F. oven 20 minutes.
Makes 6 servings.