Serves 4
INGREDIENTS
4 large green bell peppers
4-5 medium russet potatoes, boiled and softened
5 tbsp cumin powder
1 chili, finely chopped
2 tbsp mustard seeds
4-5 curry leaves (optional)
2 tbsp turmeric
Salt, to taste
Coriander, for garnish
Chutney:
1 cup full fat Greek yogurt
1 small onion, chopped
1 bunch coriander leaves, washed
1 lime
Salt, to taste
DIRECTIONS
Pre-heat oven to 375 degrees Fahrenheit (190 degrees Celsius). Mash the potatoes so they are completely softened.
In a large non-stick pan over medium heat, add olive oil to coat the bottom. Once it has heated through, add mustard seeds, curry leaves, and chilis to cook through for about a minute. Add the potatoes in making sure to lower the heat if the potatoes brown too fast. Add the turmeric, salt, and cumin powder and mix through to make sure the potatoes are all evenly coated. If needed, feel free to add ½ cup of water in to mash the potatoes and blend better. The potatoes will absorb the water pretty quickly!
Take the bell peppers and chop off the stems, trying to save as much of the bell pepper as possible. Remove the insides and wash through. Carefully stuff each of the peppers and place them on the side on a greased aluminum foil tray. Don’t worry – the potatoes won’t fall out as they are pretty tightly packed in. Place in the oven for 40 minutes, turning the bell peppers halfway through.
Meanwhile, in a blender, add all the ingredients in for the chutney and blend through until you have a nice liquid consistency.
To plate, add the chutney, place the bell pepper on top, and garnish with additional coriander. Serve and enjoy!
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