Potatoes are seasoned with ground coriander, fennel seeds, red pepper flakes and dried mango powder in this fusion dish. The Indian spiced mashed potatoes are mixed with cheddar cheese and stuffed in bell peppers as an edible veggie bowl. This recipe comes to us from Prerna of Indian Simmer.
- 2 bell peppers, halved and seeded
- a little cooking oil, for preparing the baking pan
- 2 russet potatoes
- 1/4 cup cheddar cheese, grated
- 1 tablespoon ground coriander
- 1/2 tablespoon amchur*
- 1 teaspoon fennel seeds
- 1 teaspoon red pepper flakes
- salt, to taste
*A dried mango powder found in specialty shops and Indian markets.
Bring a large pot of water to a boil over medium-high heat. When the water boils, add the bell pepper halves, cover and cook for about 5 minutes. Remove the peppers with a slotted spoon and set aside to dry.
Preheat an oven to 375 degrees. Prepare a baking pan with a light layer of cooking oil.
Add the potatoes to the boiling water. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain, peel and mash the potatoes with a fork or potato masher.
Season the potatoes with the grated cheddar, ground coriander, amchur, fennel seeds, red pepper flakes and salt to taste.
Stuff the parboiled bell pepper halves with the mashed potatoes. Top the mashed potatoes with the grated cheddar. Place the stuffed peppers into the prepared baking pan. Put in the oven and bake 20-25 minutes, or until the peppers are cooked, but still have a little bite to them.
Serve 2 stuffed pepper halves per person and enjoy!