Easy Vegetarian RecipesStuffed Bell Peppers with Cheese and Potato
This Recipe Is In Three Parts• Stuffed Peppers• Pumpkin Soup• Bread
Stuffed Bell Peppers Ingredients• 4 Bell Peppers• Five to six medium size boiled Potatoes
Stuffed Bell Peppers Ingredients Contd.• Salt• Black Salt• Black Pepper• Chopped Coriander• Chopped Mint• Thinly sliced Onions• 200 gms of grated cheddar cheese
Stuffed Bell Peppers Method• Peel the potatoes and add chopped mint, coriander, salt, black salt and black pepper.
Mash the potatoes along with all the ingredients.
Pick up one of the bell peppers, takeout the hook like stem and scoop outthe seeds. Repeat for rest of the bell peppers.
Keep grated Cheddar cheese, mashed potato and the peppers on your Kitchen table.
Stuff a spoon full of mashed potato in the pepper likeshown in the picture below. Then stuff a tea spoon full of grated cheddar cheese in the pepper. Keep on stuffing mashed potato and the cheese in layers till there is no space left to stuff. Repeat the process for rest of the bell peppers.
Brush the stuffed pepper withmelted butter. (I have used spoon instead of a brush)
Brush the baking foil with meltedbutter and place all the bell peppers in your baking tray.
Place the baking tray in the oven and grill it on low heat (200 deg.). "How long to grill for" depends on your taste. If you like that crunchy raw flavor of Bell peppers, then leave it in the oven for just 15 minutesbut if you prefer smokey bell pepper flavor then leave it for 30 minutes. It basically depends how you like it.
Take out the tray from the oven after 15/30 minutes and yourstuffed bell peppers are ready to eat.
Pumpkin soup goes very well with Stuffed bell peppers.• Pumpkin soup goes very well with stuffed bell peppers and you do not have to put too much of extra efforts to make it. When I put stuffed pepper in the oven, I put quarter of a pumpkin along with that. Of course I took out seeds from it before doing that. After grilling it for about 30 minutes, I peeled it off and added it to the food processor along with 200 gms. of tomato puree,
1 spoon of grounded pepper, 1 spoon of salt, fresh coriander and mint leaves. Iturned the whole mixture into reasonably thick paste and our pumpkin soup was ready within minutes.
Serving This Easy Vegetarian Recipe I toasted a few pita breads, cut them into halves and served them with stuffed bellpeppers and pumpkin soup, garnished with coriander and mint leaves.
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