Peppers stuffed with herbed potatoes and cheese

6 Stuffed pe

Ingredients

Quantity Ingredient
6 mediums Square shaped peppers
Boiling water
½ cup Melted butter
1 teaspoon Yellow asafoetida powder (can leave out, if you like, but I think it's better with)
1 teaspoon Dried dill (or try dill seeds)
1 teaspoon Paprika, sweet
1½ teaspoon Salt
1 teaspoon Dried basil (optional)
3 tablespoons Minced fresh coriander (or try about 1 tsp ground coriander)
3 cups Hot mashed potatoes
1 cup Grated cheddar cheese

Directions

1. Carefully slice a lid off each pepper and with a small serrated knife cut away the center piece of each lid, leaving only edible flesh. Put the lids aside. Scoop out all the membranes and seeds and wash the peppers thoroughly. Plunge them into boiling water for 2 to 3 minutes, remove, and drain upside down.

2. Pour 4 Tbs. of the melted butter into a saucepan and over low heat; saute the asafoetida for a few moments. Add the dill, paprika, salt, basil, and coriander. Stir and remove from the heat.

3. Place the mashed potatoes, three-quarters of the grated cheese, and the herbed butter in a bowl and mix until smooth.

4. Stuff all the peppers with the herbed potato and sprinkle the reserved cheese on top. Replace the cored lids. Place in a baking dish, brush with reserved butter and bake in a preheated oven at 355 F for 30 to 40 minutes or until the peppers are tender and lightly browned.

Great Vegetarian Dishes by Kurma dasa Note: Asafoetida is a yellow powder spice found in Indian grocery stores.

Posted to Recipe Archive - 01 Dec 96 submitted by: eep@...

Date: Sun, 1 Dec 96 0:29:47 EST

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