Stuffed peppers with a crispy, crackly topping. You can also grate in paneer or halloumi for this incredible crispiness.
2 bell peppers
2 large-sized cubanelles
2 small sweet peppers
1 teaspoon oil
1 teaspoon cumin seeds
2 tablespoons garlic, crushed
1 teaspoon ginger, finely chopped
1/2 cup chopped onions
1 cup leftover cooked rice
1 cup leftover cooked potatoes, mashed
1/2 cup grated halloumi or paneer
1/2 cup chopped mint
1/2 cup chopped coriander
1 teaspoon coriander seed powder
1/2 teaspoon Amchoor dried mango powder
1 teaspoon salt
1+1 tablespoon olive oil
Add the oil to a heavy-bottomed skillet, and turn the heat to medium. Add the cumin seeds, ginger, and garlic to this order and cook for a minute.
Add in the chopped onions and saute till they soften slightly. Add in the spice powders, mashed potatoes, rice, mint, coriander, coriander seed powder, Amchoor mango powder, and salt, and fold and mix the stuffing together. Flip and cook for another five minutes. Turn the heat off and add in the cheese (paneer or halloumi) and mix.
Taste for seasoning.
While the mixture is cooking, slice the tops off the peppers and scoop the pith and the seeds out. Discard. Fill the peppers with a mixture – overfilling looks great for presentation.
Preheat the oven to 400° F. Arrange the peppers in a high-sided baking pan large enough to fit them all comfortably. Add a cup of water to the baking pan and lightly salt it. There should be enough in the pan to prevent the peppers from sticking. Brush the outside of the peppers with oil till they are gleaming.
Cover with lid/ foil. Bake for 40 minutes. Remove the cover and check for doneness. The peppers should have softened by now. Broil on medium for five minutes to get the char and crispiness, until the peppers are cooked through and also browned on top; spoon some of the liquid that has oozed out of the peppers over the top of the peppers a few times while they are cooking.
Serve with roti or naan and the beet raita. Enjoy!