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Tandoore                            Peppers

For the peppers:

4 large green, red, or yellow bell peppers
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced
1 piece (1/2 inch) peeled fresh ginger, minced
1/4 teaspoon salt

For the filling:

2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 medium onion, peeled and chopped
1 garlic clove, minced
1 large potato, peeled and cut into 1/4-inch dice
4 cups thinly sliced green cabbage (about 1/3 of a small head)
1 large tomato, cored and chopped
2 tablespoons roasted cashew nuts coarsely chopped
2 tablespoons golden raisins
1/4 cup chopped fresh cilantro
1/2 cup grated Gouda, mild Cheddar, or soy cheese(optional)

For the peppers: Carefully cut off the caps (stem ends).
Gently remove the seeds and set the peppers and caps aside.
Whisk together the lemon juice, oil, garlic, ginger, and salt.
Using a pastry brush, coat the inside and outside of
the peppers and caps with this marinade.
Let rest.

For the filling: Heat the oil in a large nonstick skillet
over medium heat, then add the cumin seeds, turmeric,
cayenne, onion, and garlic.
Saute until the onion begins to brown, about 5 minutes.
Stir in the potato, cabbage, tomato, cashews, and raisins,
and saute for 2 minutes.
Reduce the heat to low. Cover the vegetables and cook,
stirring occasionally, until soft, about 10 minutes.

If the vegetables appear wet, remove the cover and cook
for 5 minutes to evaporate the liquid.
Stir in the cilantro and salt and more cayenne pepper.
Spoon the filling into the peppers and place the caps on top.

Prepare the grill.
Place the peppers away from the direct heat and cook,
shifting around as necessary, until nicely browned and tender,
about 20 to 30 minutes.

Serves 4.

Adapted from ''The Barbecue Bible!" by Steven Raichlen

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Last Update: 03/23/2000