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Stuffed Bell Peppers

The colorful peppers when filled with potatoes, meat and cheese along with earthly spices are  not only pleasing to the eyes but a treat to the palate. This recipe is easy to make and can be served with a salad of your choice and top it off with your favorite desert. 
This dish could be a meal by itself too. The tops of the peppers are cut off and parboiled pepper cavities are filled with the beefy  goodness open faced, topped with cheese simmered in tomato sauce and served hot.  
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 313 kcal

Ingredients
  

INGREDIENTS FOR STUFFINGS

  • 4 small peppers green, yellow, orange and red
  • 2 medium boiled and mashed potatoes
  • 10 oz lean ground beef
  • 1/3 cup shredded Cheddar cheese you can use any cheese you have on hand or your favorite cheese
  • 1 teaspoon ginger garlic paste
  • 1/4 teaspoon tumeric powder
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground cumin powder
  • 1/2 teaspoon black pepper
  • 1/3 cup chopped onions
  • 1 Roma tomato diced
  • Salt to taste
  • 1 teaspoon olive oil
  • Water to parboil the peppers

INGREDIENTS FOR SAUCE

  • 1 cup tomato sauce
  • 3 tablespoons sweet and chili sauce
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon freshly ground cumin powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • Cilantro and purple cabbage for garnishing optional
  • Salt to taste

Instructions
 

  • Cut the top of the peppers and deseed them 
  •  In a pot boil water and parboil the peppers for 5-6 minutes 
  • Remove them on a plate to dry  
  • In a  heated non stick pan add a tablespoon of olive oil 
  • To it add the ginger garlic paste and fry for a minute  
  • Add the diced tomatoes and stir well till they are mushy  
  • It’s time to stir in the ground beef 
  • Mix well  and add the spices  
  • Cover and cook for 6 minutes or until the meat is no longer pink  
  • Turn off heat and set aside  Take the mashed potatoes and add cilantro ,salt, pepper and mix well 
  • Take the peppers and fill them with mashed potatoes half way  
  • Then fill the meat to the very top  
  • Cover the meat with cheese and keep aside  

INSTRUCTION TO MAKE THE SAUCE

  • In a heated non stick pan  put one tablespoon of olive oil  
  • When the oil is hot add ginger garlic paste and sweet and chili sauce and stir well  
  • Add to it tomato sauce  
  • Add all the spices and mix well  
  • Let it simmer for 5-6 minutes on medium heat 
    Now add the peppers to the pan in an upright position , cover and  cook for another 6 minutes till the cheese has melted 
  • Turn off heat and garnish with cilantro and purple cabbage .