Potato and Eggplant Stuffed Peppers

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • Cubanelle Peppers - 4
  • Potatoes - 3 (boiled and mashed)
  • Eggplant - 3 (small)
  • Onion - 1/4 cup (finely chopped)
  • Chilli Powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Chopped Coriander - 1 tsp
  • Salt to taste
  • Sugar - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Tamarind paste - 1/2 tsp
  • Hing - One pinch
  • Mustard seeds - 1 tsp

How to Make Potato and Eggplant Stuffed Peppers

  • Cut tops off peppers, remove seeds, wash and soak.
  • Boil potatoes and mash.
  • Cut eggplant into small chunks, cook in a little water until soft.
  • Cook mustard seeds in oil until they pop.
  • Add onions and cook until soft.
  • Mix the spices together with a little water to make paste.
  • Add this to the boiled and mashed potatoes and mix well.
  • Add to mustard seeds and onion.
  • Add eggplant and mix together. (A little water can be added if needed.)
  • Stuff peppers and bake in 350 degree F oven for about 10 - 15 minutes.

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