oven roasted peppers
Indian stuffed peppers
These are easy and go well with any grilled or roasted meats. Serve one pepper per person.
4 large mixed color bell peppers
1 onion, small dice
1 28 oz. bag frozen O'Brien style potatoes
1/4 tsp. ground turmeric
1/2 tsp. whole cumin seeds
1 tsp. whole corriander seeds
1 tsp. brown mustard seeds
1 Tbsp. madras curry powder
1/4 vegetable or light olive oil
Place a large, non-stick saute pan over medium high heat. Heat oil and add onions, frying until beginning to brown. Add spices to onions and continue frying until mustard seeds begin to pop. Now add frozen potatoes to pan and fry, stirring and turning often, until potatoes are tender and starting to brown.
4 large mixed color bell peppers
1 onion, small dice
1 28 oz. bag frozen O'Brien style potatoes
1/4 tsp. ground turmeric
1/2 tsp. whole cumin seeds
1 tsp. whole corriander seeds
1 tsp. brown mustard seeds
1 Tbsp. madras curry powder
1/4 vegetable or light olive oil
Place a large, non-stick saute pan over medium high heat. Heat oil and add onions, frying until beginning to brown. Add spices to onions and continue frying until mustard seeds begin to pop. Now add frozen potatoes to pan and fry, stirring and turning often, until potatoes are tender and starting to brown.
 spices |
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Cut tops off peppers and clean out stems and seeds. Roast in 400 degree oven, cut side down, until just beginning to give a little-do not over cook. Now spoon the potatoe mixture into the peppers. (may be made ahead up to this point, refrigerated for up to a day and reheated). Return them to the oven until the peppers are as tender as you like and the potatoes are completely reheated, 10-20 minutes more. (or longer if from the fridge)
