Tandoori stuffed bell pepper

Name: Tandoori stuffed bell pepper
Yield: 3 pieces
Ingredients: 3 Bell pepper, deseeded; 1/2 cup boiled mashed potatoes; 1/4 cup diced bell pepper; 1/4 cup onion chopped; 1/4 cup corn; 1/4 cup tomato; 8-10 soya chunks, boiled in hot water; to taste salt; 1 tsp nigella seeds; 1 tsp schezwan paste; as needed Grated cheese; 2-3 pieces charcoal; 1 tbsp ghee

Posted on March 23, 2022

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As for the number of servings that can be served to make Tandoori stuffed bell pepper is 3 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

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Ingredients and spices that need to be prepared to make Tandoori stuffed bell pepper:

3 Bell pepper, deseeded
1/2 cup boiled mashed potatoes
1/4 cup diced bell pepper
1/4 cup onion chopped
1/4 cup corn
1/4 cup tomato
8-10 soya chunks, boiled in hot water
to taste salt
1 tsp nigella seeds
1 tsp schezwan paste
as needed Grated cheese
2-3 pieces charcoal
1 tbsp ghee

Steps to make a Tandoori stuffed bell pepper

For the stuffing, take a pan put some oil and add the nigella seeds.

Add onion and saute for 2 minutes. Then add the diced bell pepper, corn, chopped tomato and the mashed potato.

Add salt, soya chunks, schezwan paste and let it cook for a minute.

Now take the deseeded bell peppers, wash the outer skin with oil and sprinkle a little salt on it. Roast the bell peppers on the flame till it softens.

Let it cool and then stuff it with the potato filling. Add grated cheese to the top.

Put 1 tsp oil in a pan and place the bell peppers in the pan and cook for 5 minutes on low flame till the cheese melts.

Now heat some charcoal on high flame.

Transfer the cooked bell peppers on a plate. Arrange them close to each other leaving space in the middle where charcoals can be placed.

Now place a piece of aluminium foil in the middle of the bell peppers. Put the hot charcoal on the aluminium foil and add ghee to the charcoal pieces.

As soon as the ghee is added and smoke starts coming out from charcoal, put a heavy lid, so that the smokey flavour gets absorbed in the bell peppers.

Keep it covered for 10 minutes.

Then serve the smokey tandoor bell peppers with red chutney and salad.

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