Potato-Stuffed Peppers

source: Indian Restaurant Menu Recipes

Serves 4.

Peppers
4 large red, yellow, or orange bell pepper
4 large cooked potatoes, diced
1 onion, chopped
3 bottled pickled peppers, each about 10cm long, squeezed dry and finely chopped
2 tbsp oil
1 tsp salt

Sauce
1 onion, chopped
1 inch fresh ginger, peeled and chopped
2 green chillies, deseeded and chopped
1 tbsp oil
400g, 14oz canned tomatoes
2 tsp curry powder
1 tsp salt
2/3 cup water

• Boil the potatoes for 20 minutes, if they haven't been cooked yet.
   
• Wash the peppers and cut off the tops. Remove inside fibers and seeds.
   
• Fry the potatoes, onion, and pickled peppers in the oil in a saucepan for 5-6 minutes, until pale golden brown. Stir in salt.
   
• Spoon the potato filling into the peppers and stand upright and close together in a saucepan.
   
• To make the sauce, grind the onion, ginger and chillies to a paste. Fry in oil in a saucepan until light golden brown.
   
• Mash the tomatoes in their juice and add to the onion mixture, with the curry powder, salt and water. Bring to a boil and simmer for 5 minutes.
   
• Spoon the sauce around the peppers. Cover the saucepan with a lid and simmer gently for 1 hour. Serve hot or cold.

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