Grilled Stuffed Tandoori Bell Peppers
Red bell peppers, lemon and green cabbage grilled and spiced with ginger and cumin for a South Asian dish. Finish with pepper caps.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 45 min · 45 min total
- medium
- 1
Cut stem ends from peppers to form caps; scrape veins and seeds from peppers. Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth.
- 2
Brush interiors of peppers and caps with mixture. Prepare grill for indirect grilling using high heat.
- 3
Heat remaining oil in skillet over medium heat on stovetop. Add minced garlic, onion, cumin seeds, turmeric, red pepper.
- 4
Cook about 5 minutes. Stir in cabbage, raisins, cashews, potato and tomato. Cook 2 minutes; reduce heat to low.
- 5
Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes. Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid.
- 6
Stir in cilantro; cook 1 minute. Stir in cheese; remove from heat. Spoon filling into peppers; top with pepper caps.
- 7
Place peppers in center of grate away from heat source. Cover grill; cook until peppers are browned and tender, 20-30 minutes.
- 8
Place peppers over flames to lightly char skins before removing from heat.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
