Waking Up Stuffed Peppers

I have to say, the idea of stuffed bell peppers usually leaves me cold.  The stuffed peppers I have consumed in my life have been, without exception, bland and disappointing. The disappointment is particularly keen because the idea has such potential!  There exists a large cavern within every single bell pepper on the planet, just waiting to be filled with something; why it should always be ground beef and rice is completely beyond me.

Well, forget all that!  The time has come for a truly exciting and delicious stuffed pepper, and this is it!  Potatoes are mashed with generous amounts of toasted spices, fresh herbs, and citrus, placed gently inside the pepper and finished with a delicate, crispy crust. It’s genius, and I am so excited to share it with you.

Stuffed Bell Peppers (Bharwaan Mirchee)

from Indian Home Cooking, by Suvir Saran and Stephanie Lyness

• 1.5 lbs. potatoes
• 4 small bell peppers – any color you like!
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1/4 tsp. cayenne pepper, plus a pinch
• 1/2 fresh hot green chile, minced
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. chopped fresh mint
• Juice of one lime or lemon
• 1 tsp. salt plus a pinch
• 1/4 tsp. freshly ground black pepper
• 2 tablespoons canola oil
• 1 large egg

Boil the potatoes in water to cover until very tender, 30 to 40 minutes, and then drain.

Meanwhile, remove the lid from your peppers as if you were carving a jack-o-lantern, and discard.  Continuing with the jack-o-lantern theme, remove the ribs and seeds from inside the peppers.

Toast the cumin and coriander seeds over medium-high heat until fragrant (about 1 minute), and then crush with a mortar and pestle.

Mash the potatoes in a large bowl (Peel them first if you’re feeling fancy.  I was not.).  Add all of the ingredients from coriander seeds through black pepper (except for the extra pinches of salt and cayenne) and mash them up together.  Spoon this mixture into your prepared peppers.

Preheat the oven to 400°F.  Heat the oil in an oven-proof skillet over medium flame.

Whisk the egg with the pinches of salt and cayenne.  Dip the top of each pepper in the egg mixture, and then place the pepper, egg-side-down, into the oil.  After about three minutes, this will cause a lovely brown crust to appear over the top of the potatoes.  When you’ve got a nice crust, flip the peppers over and place the skillet in the oven for 30 minutes.  You’re done!  Eat them while they’re hot.