While
visiting my good friend Pranati and her husband a couple weekends ago, I came
across a picture in one of their photo albums – it was a picture of her proudly
posing with the delicious stuffed sweet peppers she had made for lunch! This is a very easy and relatively quick recipe, so Pranati and I used to make these often when we were in
grad school. The reason I like Cubanelles is because they are minimally hot
once steamed, but any other pepper would work if you want more heat. The
peppers in her picture looked so good, I had to make some once I was home :-)
Ingredients:
3
green Cubanelle peppers
1 medium onion – finely chopped
½ cup chopped cilantro
1 ½ cup grated coconut (I never have fresh or frozen coconut at home, so I use desiccated coconut – add just enough milk to soak the dry grated coconut and let it sit for 15-20 min)
2 tsp oil
2 tsp coriander powder
salt
For tempering (optional, but it certainly enhances the flavor)
Mustard seeds
Cumin seeds
Asafoetida powder (typically used in Indian food for tempering)
Heat oil on medium high, and add mustard seeds. Once the seeds start sputtering add the cumin seeds and asafoetida, followed by the chopped onion. If not tempering, add the onions directly once the oil is hot.
Sauté onions until they are translucent. Add coconut, coriander powder, and salt and sauté for a couple minutes until the mixture dries out a little (don’t let it lose all the moisture). Mix in cilantro and turn off the heat.
To prepare the peppers for stuffing, slit them open lengthwise without removing the stem. Carefully remove and discard the seeds. Stuff the peppers with the filling - really pack it in! Steam the peppers with the cut side up until they are soft (test by poking with a fork or a knife). I used a steamer, but this can be done in a rice cooker or pressure cooker as well.
Once the peppers are steamed, you can eat them as is, or crisp up the skin in a frying pan with little or no oil (I didn’t use any). If any more filling is left, that can be toasted in the pan with the peppers as well. Serve hot with roti or rice!
Ingredients:
1 medium onion – finely chopped
½ cup chopped cilantro
1 ½ cup grated coconut (I never have fresh or frozen coconut at home, so I use desiccated coconut – add just enough milk to soak the dry grated coconut and let it sit for 15-20 min)
2 tsp oil
2 tsp coriander powder
salt
For tempering (optional, but it certainly enhances the flavor)
Mustard seeds
Cumin seeds
Asafoetida powder (typically used in Indian food for tempering)
Heat oil on medium high, and add mustard seeds. Once the seeds start sputtering add the cumin seeds and asafoetida, followed by the chopped onion. If not tempering, add the onions directly once the oil is hot.
Sauté onions until they are translucent. Add coconut, coriander powder, and salt and sauté for a couple minutes until the mixture dries out a little (don’t let it lose all the moisture). Mix in cilantro and turn off the heat.
To prepare the peppers for stuffing, slit them open lengthwise without removing the stem. Carefully remove and discard the seeds. Stuff the peppers with the filling - really pack it in! Steam the peppers with the cut side up until they are soft (test by poking with a fork or a knife). I used a steamer, but this can be done in a rice cooker or pressure cooker as well.
Once the peppers are steamed, you can eat them as is, or crisp up the skin in a frying pan with little or no oil (I didn’t use any). If any more filling is left, that can be toasted in the pan with the peppers as well. Serve hot with roti or rice!
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