Yield: 6 servings
|4 mediums||Potatoes, peeled, cooked,|
|6||Fat, red or green bell|
|1 medium||Onion, chopped|
|1 teaspoon||Ground coriander|
|1 teaspoon||Ground cumin|
|1 teaspoon||Mustard seed|
|½ teaspoon||Ground turmeric or curry|
|2 teaspoons||Lemon juice|
|Pepper, to taste|
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.