Stuffed banana peppers (vegan)

6 Servings

Ingredients

Quantity Ingredient
12 Banana peppers
1½ pounds Potato (I actually used a bit more)
2 cups Chopped onion (I used about 3) (up to)
6 Chillies
2 teaspoons Fine chopped ginger
2 tablespoons Dill
1 teaspoon Turmeric
1½ teaspoon Cruched cummin seeds
4 cups Chopped tomatos (or 2 cans)
1 teaspoon Garam masala
3 tablespoons Chopped coriander (optional; for those that prefer use parsley or other herb)
Salt and pepper to taste

Directions

From: Jaye Johnson <jayej@...>

Date: Mon, 12 Aug 1996 17:48:45 +0800 In response to the person who wanted Indian main courses, I tried this one today. Whilst not particularly Indian, I don't think, it uses many of the same spices and I felt it turned out very moreish.

Use banana peppers (paprika), or really any capsicum or mild pepper would do. The shape of the banana peppers is best to enable them to be covered in the sauce.

Note: I like things pretty spicy and doubled the above herbs - dill, tumeric, cummin, garam masala - and used 6 hot chillies.

1. Cut peppers down the side and remove seeds and membranes.

2. Cook and mash potatoes.

3. Cook onion in a little water.

4. Mix into potato half of the onion, dill, half of the chillies, salt and pepper to taste. Add more of what you like to get a tasty mix.

5. stuff the mix in the peppers.

6. Mix in the remaining onion the chillies, tumeric, cummin, garum masala tomatoes, and cook a bit on the stove to mix flavours.

7. Put peppers in a shallow dish or (as I did) a loaf pan. Put cut side up.

8. Cover with sauce and foil over the top.

9. Bake in moderate oven ¾ hour or until peppers are tender. Or you can microwave if short of time. Eat and enjoy This was adapted from a recipe by Charmain Solomon, Vegetarian Food. I omitted the fat and simplified the cooking process.

If you make extra stuffing mix that you don't use - keep it and add lentils, egg substitite and cover in breadcrumbs to make lovely patties.

fatfree digest V96 #223

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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