Stuffed Peppers with Yogurt Sauce

Name: Stuffed Peppers with Yogurt Sauce
Yield: 4 servings
Ingredients: 4 red, green, yellow, or purple bell peppers; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 tablespoon butter; 1/2 cup chopped yellow onion; 1/2 cup sliced almonds; 2 cups cooked basmati rice; 6 ounces fresh spinach leaves; 1 cup raisins; Salt to taste; 1 cup water; 2 cups plain yogurt; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 cloves garlic; 1/2 cucumber, peeled and chopped; 1 teaspoon chopped fresh mint; 1 or 2 fresh serrano chiles, seeded, deveined, and finely chopped; 1/2 small red onion, finely chopped; Salt to taste; 1/4 cup chopped fresh cilantro leaves, for garnish; 1/4 cup pomegranate seeds (optional)

December 9, 2011

Practically every country in the world has a recipe for stuffing peppers: Spain, Greece, Italy, Hungary, and Mexico, to name a few. India is no exception. The following recipe offers a variety of colors, textures, and flavors, with the stuffing being relatively mild and the raita-like sauce offering much of the dish’s flavor and texture. For a really stunning presentation, garnish with a sprinkling of fresh pomegranate seeds, Mogul style.

Recipe information

Yield
4 servings

Ingredients

4 red, green, yellow, or purple bell peppers

Stuffing

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 tablespoon butter

1/2 cup chopped yellow onion

1/2 cup sliced almonds

2 cups cooked basmati rice

6 ounces fresh spinach leaves

1 cup raisins

Salt to taste

1 cup water

Sauce

2 cups plain yogurt

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 cloves garlic

1/2 cucumber, peeled and chopped

1 teaspoon chopped fresh mint

1 or 2 fresh serrano chiles, seeded, deveined, and finely chopped

1/2 small red onion, finely chopped

Salt to taste

1/4 cup chopped fresh cilantro leaves, for garnish

1/4 cup pomegranate seeds (optional)

Preparation

Step 1
Prepare the peppers by slicing off their tops and removing any seeds and veins from the inside.
Step 2
To make the stuffing, grind the cumin and coriander seeds coarsely in an electric coffee mill or a mortar and pestle. In a sauté pan, melt the butter and sauté the onion and almonds just until lightly browned, 5 to 7 minutes. Add the ground spices and sauté for another minute. Thoroughly mix in the rice, spinach, and raisins and add salt to taste. The spinach should wilt and cook from the heat of the other ingredients.
Step 3
Stuff the bell peppers with the rice mixture and place the peppers in the slow cooker insert. Pour in the water and cook on low for 4 hours, or until the peppers are tender when pierced with a fork. While the peppers are cooking, prepare the sauce.
Step 4
To make the sauce, place the yogurt in a bowl. Grind the cumin and coriander seeds to a coarse powder in an electric coffee mill or a mortar and pestle. Mix them into the yogurt. Using a garlic press, press the garlic into the yogurt and mix in thoroughly.
Step 5
Half an hour before serving, mix the cucumber, fresh mint, chiles and onion into the yogurt sauce and add salt to taste.
Step 6
When the peppers are done, remove each one from the slow cooker insert and place in a pasta bowl (best for catching any juices), then slit it open and pour a generous stream of sauce over the top.
Step 7
Sprinkle with the chopped cilantro and pomegranate seeds and serve.
Suggested Beverage
Step 8
How about a glass of Prosecco?

Gourmet Vegetarian Slow Cooker

TagsIndian South Asian Asian Bell Pepper Vegetable Basmati Rice Rice Rice & Grains Spinach Leafy Greens Side Main Dinner Vegetarian Gluten Free Slow Cooker Ramadan Cookbooks

Recipe information

Ingredients

Stuffing

Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Suggested Beverage

Step 8

Recipe notes