Tandoori stuffed bell pepper
Tandoori stuffed bell pepper

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tandoori stuffed bell pepper. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Add minced garlic, onion, cumin seeds, turmeric, red pepper. Stir in cabbage, raisins, cashews, potato and tomato. Tandoori chicken stuffed peppers with saffron riced cauliflower are part of pepper week happening on Instagram right now!

Tandoori stuffed bell pepper is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Tandoori stuffed bell pepper is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook tandoori stuffed bell pepper using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Tandoori stuffed bell pepper:
  1. Take 3 Bell pepper, deseeded
  2. Take 1/2 cup boiled mashed potatoes
  3. Make ready 1/4 cup diced bell pepper
  4. Prepare 1/4 cup onion chopped
  5. Get 1/4 cup corn
  6. Make ready 1/4 cup tomato
  7. Get 8-10 soya chunks, boiled in hot water
  8. Prepare to taste salt
  9. Get 1 tsp nigella seeds
  10. Take 1 tsp schezwan paste
  11. Take as needed Grated cheese
  12. Take 2-3 pieces charcoal
  13. Prepare 1 tbsp ghee

Cooked over a charcoal tandoor or oven till golden. If you love tandoori stuffed mushroom recipe then you would also love the recipe of Mushroom Duplex recipe. Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning.

Steps to make Tandoori stuffed bell pepper:
  1. For the stuffing, take a pan put some oil and add the nigella seeds.
  2. Add onion and saute for 2 minutes. Then add the diced bell pepper, corn, chopped tomato and the mashed potato.
  3. Add salt, soya chunks, schezwan paste and let it cook for a minute.
  4. Now take the deseeded bell peppers, wash the outer skin with oil and sprinkle a little salt on it. Roast the bell peppers on the flame till it softens.
  5. Let it cool and then stuff it with the potato filling. Add grated cheese to the top.
  6. Put 1 tsp oil in a pan and place the bell peppers in the pan and cook for 5 minutes on low flame till the cheese melts.
  7. Now heat some charcoal on high flame.
  8. Transfer the cooked bell peppers on a plate. Arrange them close to each other leaving space in the middle where charcoals can be placed.
  9. Now place a piece of aluminium foil in the middle of the bell peppers. Put the hot charcoal on the aluminium foil and add ghee to the charcoal pieces.
  10. As soon as the ghee is added and smoke starts coming out from charcoal, put a heavy lid, so that the smokey flavour gets absorbed in the bell peppers.
  11. Keep it covered for 10 minutes.
  12. Then serve the smokey tandoor bell peppers with red chutney and salad.

Pour as a topping over the stuffed peppers. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Add the beef, season with salt. Remove seeds and membranes; rinse peppers. My twins, Anne Parker and Leigh Harper, used to eat them right out of the garden when they were little.

So that is going to wrap this up for this exceptional food tandoori stuffed bell pepper recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!