Stuffed bell peppers

Yield: 6 servings

Measure Ingredient
4 mediums Potatoes, peeled, cooked,
And drained
6 Fat, red or green bell
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
1 teaspoon Salt
⅛ teaspoon Pepper
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.

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