Indianstuffedanaheimchilepeppers Recipes

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INDIAN STUFFED PEPPERS



Indian Stuffed Peppers image

A "special occasion" dish in India. Use small bell peppers. Red or yellow peppers can also be used, or for a more colorful dish, a mixture of them.

Provided by Outta Here

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

1 lb potato, peeled and quartered (a waxy potato, like Yukon Gold)
6 small green bell peppers
2 tablespoons oil
2 onions, peeled and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
salt, to taste
1/2 onion, peeled and finely chopped
6 whole cloves
6 green cardamom pods, slightly crushed to barely open
2 garlic cloves, peeled and finely chopped
1 teaspoon fresh gingerroot, peeled and finely chopped
1 cinnamon stick (about 3 inches)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon chili powder
1 cup coconut milk
salt, to taste

Steps:

  • Cook potatoes in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes.
  • Bring a large pan of water to a boil and add peppers and blanch for 5 minutes. Drain and run cold water over peppers. Cut around the stems and remove stems and seeds. Drain well upside down on paper towel.
  • Heat oil in a small frying pan and cook onions over medium heat until soft but not browned. Add coriander, cumin, turmeric and chili powder and mix thoroughly. Mix in the potatoes and season with salt, to taste. Fill each pepper with equal amounts of mixture.
  • To make the sauce, combine all of the sauce ingredients (except salt) in a deep, heavy-bottomed frying pan and bring slowly to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove cinnamon stick and cardamom pods. Season sauce with salt, to taste.
  • Add stuffed peppers to the pan, arranging them so that they stand upright in a single layer, and cook 5-10 minutes, or until sauce is thick and peppers are heated through. Serve peppers with sauce spooned over the tops.

CLASSIC CHILI RELLENOS WITH ANAHEIM PEPPERS



Classic Chili Rellenos With Anaheim Peppers image

Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site.

Provided by Sharon123

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

4 large green anaheim chilies, roasted and peeled, leave stems on
cheddar cheese, cut into sticks (or Monterey Jack)
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
salsa (optional)

Steps:

  • To roast chilies:.
  • Place chile peppers on an aluminum foil-lined baking sheet.
  • Broil 5 inches from the heat (with electric oven door partially open) 5 minutes on each side or until chile peppers are blistered.
  • Place chile peppers in a heavy-duty zip-top plastic bag; seal.
  • Let stand 10 minutes to loosen skins.
  • Peel peppers, leaving stems attached.
  • Make a slit in the side of each chile, remove seeds, and stuff with cheese sticks.
  • Dredge chiles with flour. Beat egg whites until they become stiff and peaks form. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Fold the yolks into the whites and dip the chiles in the mixture.
  • Fry in 2-3 inches of oil until they become golden brown.(I usually use about an inch and turn them over).
  • Serve with your favorite salsa, refried beans and yellow rice for a great south of the border meal!

Nutrition Facts : Calories 96.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 139.5, Sodium 202.6, Carbohydrate 9.8, Fiber 1, Sugar 2.9, Protein 6.4

INDIAN STUFFED GREEN PEPPERS



Indian Stuffed Green Peppers image

Posted for ZWT6. Adapted from Sanjeev Kapoor's website to make four servings. If you don't have access to paneer, there are recipes on this site to make it homemade. I have listed the amchur (mango powder) as optional in case you can't find it. The type of cheese sprinkled on top is not specified, I would probably use more paneer.

Provided by noway

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

4 large green bell peppers
3 medium potatoes, mashed
200 g panir, grated
10 -12 cashews, coarsely ground
12 -15 raisins
2 teaspoons amchur (dry mango powder) (optional)
1 1/2 teaspoons cayenne pepper (to taste)
1 teaspoon ground cumin
1 teaspoon garam masala
fresh cilantro, a few sprigs
salt, to taste
2 tablespoons oil
1 large onion, chopped
1 inch fresh ginger, chopped
3 green chilies, chopped
1/2 cup cheese

Steps:

  • Preheat oven to 430F.
  • Slice off the tops of the green peppers and remove seeds.
  • Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray.
  • Mix potatoes, paneer, cashewnuts, raisins, amchur, cayenne, cumin, garam masala, cilantro and salt. Set aside.
  • Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies.
  • Mix in potato mixture and continue to cook for two minutes.
  • Divide this mixture evenly into four portions and stuff the green peppers with the mixture.
  • Sprinkle cheese on top and place on baking tray.
  • Bake for fifteen minutes.
  • Serve immediately.

INDIAN STUFFED ANAHEIM CHILE PEPPERS



Indian Stuffed Anaheim Chile Peppers image

There are a lot of variations to Stuffed Peppers. Try this version of Peanut Stuffed Peppers recipe made with mild and flavorful Anaheim peppers. They are great appetizer or snack idea. This recipe comes from ShowMeTheCurry.com

Provided by ShowMeTheCurry.com

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 large anaheim chilies (any mild pepper will work)
1 cup roasted peanuts, roughly crushed
salt, to taste
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon mango powder (Amchur)
red chili powder, to taste
1 tablespoon oil

Steps:

  • Make a lengthwise slit in the peppers and remove the seeds.
  • In a bowl, mix together crushed peanuts, salt, turmeric powder, coriander powder, dry mango powder and red chili powder.
  • Generously fill peppers with the peanut mixture.
  • Lightly coat outside of peppers with a little oil (using pastry brush or hands).
  • Place peppers in a microwave safe dish and microwave for 3 minutes. Check the peppers and turn if necessary. Microwave for additional 2 minutes (or more as necessary - peppers should wilt a little but still hold their shape).
  • Heat little oil in a flat skillet. Place peppers on the skillet to brown them. Flip the peppers and brown other side also. Some peanuts may spill out - it's ok.
  • Remove from skillet and serve hot or at room temperature.
  • Tip: Buy similar size peppers so they cook evenly.

Nutrition Facts : Calories 384.3, Fat 31.7, SaturatedFat 4.4, Sodium 465.1, Carbohydrate 17.5, Fiber 5.4, Sugar 5.1, Protein 14.6

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