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Wednesday, January 9, 2013

Stuffed Bell Pepper With Chipotle Honey Gravy

This recipe was an experiment that was very successful, especially because main ingredients used were found during rearranging of my pantry and fridge. I used puffed rice ('kurmure') as stuffing, but one can use stuffing of their own choice and be sure that it will taste good. I washed and drained puffed rice before mixing and that provided for very different texture to this dish. Stuffing taste like almost chaat with chutneys, kurmure, chaat masala etc. I kept gravy light and chatpati, just the way I like it. :)


Ingredients :-


  • 4 Medium Green Bell Pepper, tops cut away & seeds remove
  • 2 Big Potatoes, boiled and mashed
  • 1/4 cup Cabbage, finely chopped
  • 1 Small Tomato, finely chopped
  • 1/4 cup Garbanzo Beans, boiled and mashed lightly
  • 1/2 cup Kurmure/Puffed Rice, washed and drain
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1-1/2 tsp Red Chili Powder or to taste
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Chaat Masala
  • 2 tbsp Date-Tamarind Chutney
  • 2 tbsp Cilantro-Mint Chutney
  • 2 tbsp Mint leaves, chopped
  • 2 tbsp Cilantro, chopped
  • 2 tbsp Olive Oil
  • Salt to taste


For Gravy


  • 1 Big Red Onion, chopped
  • 1 Tomato, chopped
  • 1/2 tsp Ginger Powder
  • 1 Thai Green Chili, chopped
  • 1-2 Chipotle Pepper in Adobo Sauce, (You can remove seeds)
  • 3 tbsp Olive Oil
  • 1 tsp Cumin Seeds
  • 2 tbsp Honey
  • 4-5 tbsp Mayo
  • 1/4 cup Vegetable Stock
  • 1/4 of Turmeric Powder
  • Salt to taste


Method :-

1. Preheat oven on 375 degrees.

2. In bowl, mix all the stuffing ingredients very well. Microwave it for 2 minutes and stir until they are well mixed.

3. Place bell peppers in deep lightly greased baking dish. Stuff each peppers with stuffing.

4. Cover this baking dish with aluminium foil and bake it for 25-30 minutes.

5. Remove foil and bake it for another 12-15 minutes.

6. While bell pepper are cooking, heat oil in pan. Add cumin seeds and let it brown.

7. Cook onions for 2-3 minutes, then add tomato, ginger powder, green chili, chipotle pepper, turmeric powder, and salt.

8. Mix well and cook for 12-15 minutes.

9. Now add this gravy mix in the blender with honey, vegetable stock, and half of the mayo. Blend it well.

10. Pour this gravy back to the pan and add remaining mayo in the gravy, mix well. Heat this gravy on low-heat for a few more minutes.

11. Pour ladleful of gravy in deep serving dish, place baked pepper on it and serve.

Enjoy...







14 comments:

Swathi Iyer said...

Delicious gravy I love to try this recipe.

Julie said...

intersting stuffing & delicious gravy too!!
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Vimitha Anand said...

Delicious side for chapathis. Nice one

Veena Theagarajan said...

Yummy and delicious gravy

Priya said...

Such a droolworthy stuffed bellpepper, lovely dish.

runnergirlinthekitchen.blogspot.com said...

Would love to try it.. looks good!

Kitchen Queen said...

nice chipotle gravy.

Niru said...

Very new to me...sounds innovative and interesting....nice

Chaitra Dev said...

Love this interesting combo and its different in its own style.
Awesome to have it with roti.

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Maha Gadde said...

Just drooling over the pics ...looks yum.......
BTW nice space u have dear...lovely recipes vth bright cliks.N this is MAHA......

Sudha Sabarish said...

Drooling here.Stuffing looks delicious.Happy to follow you.

http://sabdhaskitchen.blogspot.com/

Maha Gadde said...

Looks delicious n awesome.

Shobha Kamath said...

Looks delicious! Using puffed rice for stuffing - very interesting. Must try it out. Thanks.
Ladle, Brush & Spade

Shweta said...

this is so yum
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