Stuffed Bell Pepper


6-8 small green and/or red bell pepper
2-3 tbsp olive oil

2 large potatoes
1 tsp cumin powder
1 tsp dried mango powder (amchur)
1/2 tsp garam masala
1/2 tsp cayenne pepper
cilantro (optional)
salt to taste

For the filling, boil potatoes until cooked in  a pan of hot water. Once cooled, rinse in cold water, peel and mash. Add spices and salt and mix well.  Add some chopped cilantro if desired.

Rinse the bell pepper. Slice the stalk and if desired de-seed. Cut across but not fully to make an opening at the top. Stuff each bell pepper with the filling.

Preheat oven to 375 degrees. Place the bell pepper into a baking dish. Drizzle olive oil and sprinkle some salt. Bake for 45 -60 minutes until the bell pepper are cooked. Can also be cooked on stove top with a lot of oil for the crispy feel.

Serve with Roti or Basmati Rice or eat as is.


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