Easy Potato Stuffed Bell Peppers | Vegan, Gluten Free
These stuffed bell peppers are filled with an Indian spiced potato mixture and pan fried to perfection for an easy, vegan, and gluten-free vegetable dish.
Equipment
- Non Stick Pan with a lid
Ingredients
- 1 lb/450 g potatoes boiled peeled and coarsely mashed see notes
- 5 small green bell peppers
- 3 tablespoon oil divided, I used olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 cup sliced red onion optional
- 1 green chili minced, optional
- ½ teaspoon garam masala
- ½ teaspoon amchur powder dry mango powder optional see notes
- ¼ teaspoon red chili powder or to taste
- ½ teaspoon dried mint optional
- Salt to taste
- Cilantro for garnish
Instructions
- Plan ahead and boil the potatoes. You can start prepping the bell peppers while the potatoes are boiling.
- Wash and slice the bell peppers in half lengthwise. Using your hand, gently take the stem part off and take the inner veins and seeds out to create a hollow cavity. Set aside
- Set a heavy bottomed non-stick pan on medium high heat and toast the cumin and coriander seeds until fragrant, about 2-3 minutes.Turn the heat off and grind the coriander and cumin seeds coarsely using a mortar-pestle.
- Heat the same pan again and add 1 tablespoon olive oil along with the coarsely ground spices followed by green chili and sliced onions (if using). Add the mashed potatoes followed by salt and other spice powders. Mix everything well and give a taste check. Adjust seasonings if needed. Transfer to a mixing bowl and set aside to cool for a few minutes.
- Once the potato masala is cool enough to handle, take each of the prepared hollow bell pepper pieces and fill them all the way to the top with the prepared potato mixture. Press tightly so that potatoes don't fall out while cooking the peppers.
- Wipe the pan in which you prepared the potato masala and return it to medium high heat. Heat the remaining 2 tablespoons of oil. Once the oil is shiny and hot, add the bell peppers potato masala side up. Cover with a lid and cook for 5 minutes.
- Take the lid off, turn the heat to medium and flip the bell peppers so that the potato side is down. Cook for another five minutes. Flip again and cook again for 5 more minutes, covered. Now for the final flip - turn the heat to medium high and put the potato side down. Cover and cook for 3 - 5 minutes until the potatoes have a crispy layer and the bell pepper skin is blistered (bot not burnt) and cooked through. See notes for baking instructions.
- Using tongs or flat spatula, remove the peppers to a serving platter, garnish with cilantro and serve with rot, parantha or naan!
Notes
I boiled the potatoes whole, covered with water in a pressure cooker. 1 whistle and let the pressure release naturally. For instant pot, use 10-12 minutes and natural pressure release. Microwave works too. Or boil peeled and cubed potatoes in an open pot of water until tender. You don’t want them to get mushy
If you cannot find amchur powder, you can use lime/lemon juice, about from ½ a lime. Just to add some tang.
To bake the stuffed bell peppers, preheat the oven to 350 degrees F/ 175 degrees C. Spray/brush the peppers with oil, set in a greased baking sheet and bake for 25-30 minutes. You might want to give a quick broil at the end to get some crust on the potatoes.
If you cannot find amchur powder, you can use lime/lemon juice, about from ½ a lime. Just to add some tang.
To bake the stuffed bell peppers, preheat the oven to 350 degrees F/ 175 degrees C. Spray/brush the peppers with oil, set in a greased baking sheet and bake for 25-30 minutes. You might want to give a quick broil at the end to get some crust on the potatoes.