Tag: meat dish

The flavour of the coloured bell peppers is subtle enough to pair it with meat or any veggie filling. I have stuffed it with minced meat but you may also stuff it with mashed potatoes or any flavoured rice and meat or veggies.

You can also serve the leftover minced meat with roti/chapathi or add it to pasta or use it as a filling for samosas.

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Ingredients:

Cooking oil – 2 tbsp

Onion – 3 big

Tomato – 2 medium

Store bought tomato paste – 1 tbsp (skip if you do not have)

Mint leaves – 2 sprigs

Coriander leaves – 2 sprigs

Ground mutton – 1 kg

Ginger garlic paste – 4 tsp

Bay leaf – 2

Cardamom – 2

Cinnamon stick – 2 ( 1/2 inch piece)

Turmeric powder – 1 tsp

Chillie powder – 1.5 tsp

Coriander powder – 1 tsp

Potato – 1 diced

Green Peas (frozen or fresh) – 1 cup

Water – 1/4 cup

Salt to taste

Garam masala powder – 1/4 tsp

For the stuffing

Coloured Peppers – 6 (red, yellow or orange)

Oil – 1 tbsp

Mozarella Cheese – 2-3 tbsp

Preparation:

Wash the kheema. Add 1/2 tsp turmeric powder and 1/4 tsp salt and keep aside.

In a pan, heat oil. Once the oil is hot, add all the whole spices- bay leaves, cardamom pods, and cinnamon sticks. Once the spices have released their aromas, add the sliced onions and saute well. When the onions have turned slightly brown in colour, add the ginger garlic paste and saute for 3 – 4 minutes until the raw smell dissappears.

Then, add the chopped tomatoes, coriander leaves (reserve a little for garnish) and mint leaves and saute again till the tomatoes become pulpy. Add the store bought tomato paste and . turmeric powder, chillie powder and coriander powder. Saute well for 3 – 4 minutes and add the diced potatoes and peas. Saute again and add the minced meat and saute for 5 minutes. Add 1/4 cup water and let it cook for a good 8-10 minutes on low flame. Add garam masala powder and put off the fire. Garnish with coriander eaves.

To assemble the bell peppers/capsicum

Cut the top portion of the bell peppers and scoop out the seeds from inside the peppers. Fill the peppers with the meat mixture and top each with a sprinkle of Mozarella cheese. Brush the bell peppers with little oil and cover with foil and bake at 160 degree C for 20 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 5-10 minutes.