STUFFED SWEET PEPPERS WITH CURRIED POTATOES | EASY SNACK RECIPE | Vegetarian Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being cost-effective.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are often less expensive and still nutritious.

Pressure cook the potatoes until tender or boil them in a pot of water.

Once the potatoes are cool enough to handle, peel them.

Grate the potatoes using the large holes of a grater.

Make a spice blend by stirring spices on low heat until toasted, then grind them once cooled.

Heat olive oil over medium-high heat.

Add chopped onions and a sprinkle of salt; stir until they turn pale and soft.

Add grated ginger and chopped green chilies (optional).

Add curry powder and stir for a few seconds to bring out the flavor.

Add the grated potatoes, more salt, and stir on medium-low heat.

Add the powdered spice blend and mix well with the potatoes.

Fold in chopped coriander leaves and squeeze in lemon or lime juice; taste and adjust seasonings.

Transfer the mixture to a bowl and add grated Parmesan cheese (optional).

Prepare the peppers by making a slit from the stem downwards to form a pocket.

Sprinkle salt inside the peppers for seasoning.

Fill the peppers with the potato stuffing using a small teaspoon or your fingers.

Place the stuffed peppers on a baking tray lined with foil or parchment paper, oiling the tray if necessary.

Add mozzarella cheese to some of the peppers, if desired.

Bake in a preheated oven at 400°F for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary