We planted various pepper plants this summer. It was my first experience of planting a kitchen garden since this is our first residence in an area where summer is, by our standards, freakishly long. I planted long Indian chillies, banana peppers, jalapenos and green bell peppers–2 plants each. Owing to my amateurity, I had no idea that one plant produces enough peppers to last a family a whole season, with more to spare. Unless you are eating pepper curries every day. Or maybe chowing down on chilli peppers, neat, with every meal. Once the plants started blooming and I realized the pepper flood that was going to overtake my kitchen I started frantically searching for recipes to use them in. I pickled them, jarred them (another first!), made curries with them, cut and dried them for sprinkling on shelled peanuts (if you haven’t tried this concoction yet, your peanuts are missing their best pals!), and everything in between.
Now that I have an end-of-season bumper crop of green bell peppers, I’ve been looking at ways to use them up before they wilt in the fridge. The produce of a kitchen garden is like pumped breast milk: wasting even an ounce of it is heart breaking. I know that now. So I made these nifty pepper bundles stuffed with a lightly seasoned, delicious potato filling. They’re stunning to look at, easy to prepare, non messy, and go with virtually any kind of supper. Pair them with some brown rice and raita, or with naan, even sprinkled with some mozza for a yummy side dish! You’ll need:
5 small-medium green peppers, whole but cored
2 potatoes, boiled and mashed
1 small onion, minced
1 green chilli pepper, minced (optional)
2 sprigs cilantro, minced
2 tsp salt
1 tsp coriander powder
1 tsp mango powder
(Just salt and pepper will do if you do not have access to the spices)
- Preheat oven to 350.
- Remove the tops of the green peppers carefully so as not to cut through skin on the sides. (If you cut around the stem the top will pop off like a cork, bringing most of the seeds inside with it. Poke a finger inside the cavity to wring out the rest of the seeds.)
- In a bowl, mash potatoes, add onions, chilli, cilantro and spices. Mix well.
- Stuff mixture into the bell peppers gently filling all available space.
- Line a cookie baking sheet with tin foil.
- Grease your hands with a little cooking oil and roll peppers in your hands to coat evenly with the oil. Stand on baking sheet like a line of soldiers.
- Bake for about 40 minutes on 350, turning occasionally. At the end, when peppers have wilted and look done, increase oven temperature to 400 for about 7 minutes until the skin of the peppers is charred.
- Let cool; serve warm.
Last hurrah of summer! I love you, Fall 🙂