YumYum Divas YumYum Recipes: Curried Potato Stuffed Red Bell Peppers With Tomato Ginger Sauce, contributed by TwinLakesChef

Recipe Title: Curried Potato Stuffed Red Bell Peppers With Tomato Ginger Sauce

Contributed by: TwinLakesChef

Additional Credits for Recipe
This recipe is an adaptation of a recipe found in Vegetarian Times many years ago.

List of Ingredients
Potato Stuffing
2 pounds russet potatoes, peeled, diced

2 tablespoons (1/4 stick) butter
1/2 onion, coarsely chopped
2 small garlic cloves, minced
1/4 teaspoon cumin
3/4 teaspoon curry powder
1/2 teaspoon minced peeled fresh ginger
1/4 teaspoon turmeric

1/2 Cup broccoli florets, chopped finely
1/2 cup carrot, diced finely
2 tablespoons fresh lemon juice
6 tablespoons plain yogurt
1 tablespoon chopped fresh cilantro
CayennePepper, optional

4 large red bell peppers

Tomato Ginger Sauce
(Makes about two cups)
2 Tablespoons 1/4 stick) butter
6 green onions, chopped or any onion of your choice
4 garlic cloves, chopped
2 teaspoons minced jalapeno chili
l/2 teaspoon turmeric

1 28-ounce can whole tomatoes, drained, chopped
4 tablespoons minced peeled fresh ginger

Preparation
Cook potatoes in large pot of boiling water until tender. Drain . Transfer to large bowl and whip, adding butter, salt, pepper, & milk in your choice of amounts.

Melt butter in heavy large skillet over medium-low heat. Add onion and garlic and saute until onion is translucent, about 8 minutes. Mix in cumin, curry, ginger and tumeric.

Add broccoli and carrot and saute until vegetables are crisp-tender, about 2 minutes. Mix vegetable mixture into mashed potatoes. Stir in lemon juice, then yogurt and cilantro. Season with cayenne, if desired.

(Can be pre-epared 1 day ahead. Cover and chill.)

Preheat oven to 400 degrees F. Butter 8-inch square baking dish.

Cut off tops of peppers. Remove seeds. Pat peppers dry inside and out.
Stuff peppers with potato mixture. Arrange peppers stuffed side up in prepared dish.
Sprinkle paprika over top.

Bake until heated through, about 20 minutes.

Serve with sauce.

Tomato Ginger Sauce

Melt butter in heavy medium saucepan over medium heat. Add onions and garlic and saute 4 minutes. Mix in jalapeno and tumeric. Increase heat to high.

Add tomatoes and ginger and bring to a boil. Reduce heat and simmer 1-2 hours until thick & chunky. Stir occasionally.
(Can be made one day ahead. Cover and chill. Reheat before serving. Can also be frozen)


Cooking Time & Temperature
20 minutes until heated through; pepper should be crunchy.

Number of Servings: 4

Nutritional Analysis: Cal 196, Fat .24g, Chol 1 mg, Sodium 23 mg, Potassium 103 g, Total Carbs 44 g, Fiber 3.6 g, Sugar 2.4 g, Protein 5.5 g

Cookbook Category
Vegetables

General Cooking/Prep Method
Bake
Stovetop

Extra Features of Recipe
Healthy
Low Calorie
Low Carbohydrate
Low Cholesterol
Low Fat

Tested & Approved Recipe
Yes!

Image
(Image by TwinLakesChef)
"Curried Potato Stuffed Red Bell Pepper"
[ Comment ]

Image
(Image by TwinLakesChef)
"For Tomato Ginger Sauce, Saute"
[ Comment ]

Image
(Image by TwinLakesChef)
"Add to Tomatoes, Add Ginger & Simmer 2 hours"
[ Comment ]

Only subscribed members of this cubit may post a comment about this entry.. There is a "Join this cubit" button at the bottom of this page.

« Return to the YumYum Recipes front page

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles


Browse Cubit's 103 Databases


Popular Collections
Appetizers
Beverages
Breakfast
Brunch
Casseroles
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pasta
Pizza with Pizzazz
Salsa
Sandwiches
Too Busy to Cook!
Leftovers
General
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Menus
Vegetables
Wine & Spirits
Specialties
Cooking Under Pressure
Crepe Cookery
Fondue
Freezing & Canning
Gourmet
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Bread
Cold Soups
Hot Soups
Salads
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Beef
Chicken
Ham
Lamb
Meat Sides
Pork
Savory Sauces
Seafood
Turkey
Veal
Sweet Treats
Cakes & Frosting
Candy
Cheesecake
Cookies & Bars
Desserts
Fudge
Ice Cream
Muffins
Pie
Scones
Sorbet
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Diabetic
Gluten Free
Low Calorie
Low Carb
Tofu
Vegetarian/Vegan
Extras
Butters
Condiments
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review