By some frightening piece of Farming Alchemy (Falchemy?), bags of peppers, £1 for a pack of 6, are available at Sainsbury’s. It’s late November but here they are, fluorescent yellow orange with delicately-applied blushes of green.
Add in two tins of ready-boiled new potatoes for 20p each, and onion and some spices and you have the makings of a cheap, generous and filling dinner. Several cheap, generous and filling dinners in fact. Spinach not essential but added as I had some left over from another recipe, and bagged spinach has a lifespan of approximately 8.3 minutes, after you’ve been daft enough to actually open the bag, rather than just admire the leaves through the plastic.
Please note that the amount of potato given in my version of the recipe will likely leave you with a decent margin of spiced potato left over. Hang on to it, there’s an epic bubble & squeak recipe coming up…….Original here: http://www.vegrecipesofindia.com/stuffed-capsicum-recipe-bharwan-shimla-mirch/
Ingredients 6 peppers, tops removed and seeds/innards scraped out Two large tins new potatoes, drained and mashed with a little black pepper Decent handful spinach leaves, chopped finely One small onion, chopped finely Chilli powder, asafoetida, cumin, turmeric, garam masala, a little coriander Half a tea spoon of honey Salt Vegetable oil
Fry the onion for around 5-10 minutes until golden.
Add the cumin, chilli, turmeric, asafoetida, cook for a few minutes more.
Add the potatoes and mix thoroughly. Saute for a minute or so.
Add the garam masala, honey and salt.
Add the spinach and a little coriander. Mix well.
Heat the oven to 180 degrees, and lightly grease a casserole or baking dish.
Stuff the peppers with potato mix, then bake in the oven for 15 minutes.
Turn, bake for 15 more. Serve hot.
Additional thoughts: could work mixed with a little cheese or paneer, or maybe some chopped cashews? A small amount of precooked creamy lentils such as red, moong or urad could be a possibility….