A vegetable like a pepper is just asking to be stuffed. I don't think there's anything quite as potentially stuffable as a big, firm, hollow green pepper. Rice is the usual material for stuffing but a few other things can be used. Here's a recipe for using potato which produces very satisfactory results.
Another interesting thing one could do with a pepper is make a lantern. I've always wanted to try making green pepper lanterns. It would be easy to do and they'd look beautiful at night. Maybe for a special occasion - dining outside on a summer's evening around a big table, lots of guests and strings of pepper lanterns hanging from the overhead grapevines. Maybe I'll do that with peppers someday, but in the meantime let's get on with stuffing them.
This is not an recipe that requires exact measurements. The amounts of ingredients you use will depend on how many people you're feeding, how much mashed potato you have or the number of peppers. Ultimately, it will all probably depend on the size of pan you have.
Ingredients
Green peppers
A pile of mashed potato
1 onion
A couple of large pinches each of whole mustard, coriander and cumin seeds
A small piece of root ginger
A little powdered turmeric
Salt
vegetable oil
Finely chop the onions and ginger (peel the ginger first) then cut round the stalks of the peppers and pull them out and pull them out. Remove as much of the white bits and seeds as you can without being too fussy, but try not to split the peppers. Sprinkle a little turmeric into each pepper then fill the peppers with mashed potato. Leave aside while you heat a pan with some vegetable oil in it, then when it's hot, add the seeds and swirl around for a few seconds then stir in the onions and ginger and add the peppers. Sprinkle on a little salt and roll the peppers around gently to coat them with oil. Cover the pan tightly and turn the heat down very low. Cook for about twenty minutes, giving an occasional gentle stir.
These stuffed peppers will go well with salad (try Indian salad, or tomato and coriander salad) or maybe biriyani. You could also serve with plain boiled rice and make a sambar or rasam gravy.
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