Stuffed Bell Peppers
18 Nov 2009 by Keven
This is a fairly simple recipe to make an impressive main course. I've made it a few times and it seems to be a hit! Goes well with salad and roasted fingerling potatoes.
I start out by cutting the tops of each pepper off and rinsing out the inside. Then I poach them in salted boiling water for about 4-5 minutes and set them aside. Best to keep them warm in the oven if you can.
Then I made the sauce starting with sautéing about half an onion for ten minutes and then adding coriander, turmeric and cumin generously and 6 whole cloves and cumin. Saute for about 5 more min and add coconut milk, as much milk as you need sauce. Add more above named spices and salt to taste and some thing spicy if you like things with more kick. Simmer on low while you cook the filling.
The filling can be anything you want really. I like to use about 2 onions, sweet potato and mushrooms. But you can add any vegetables you like. Mix in more cumin, coriander, turmeric and salt...I tried mixing it all together with ricotta to give it a more creamy texture.
Fill each pepper and place in hot sauce to heat it up a bit...then serve!