I have boxes of recipes that I have torn out of magazines over the years, probably enough to wallpaper my entire house and more! This dish is inspired by one of those recipes. It is by Vicky Bhogal, but I’m not sure which magazine it originates from.
It makes a very easy and economical supper.
6 Yellow, orange or red peppers
4 medium potatoes, peeled and chopped into small chunks
75ml sunflower oil
1 tsp. cumin seeds
2 onions, chopped finely
1 ½ tsp. chilli flakes
1 tsp. grated rot ginger
2 tsp. sea salt
1 tsp. garam masala
1 tsp. grated lemon zest
Handful fresh coriander, chopped
- Gluten free naan bread and cucumber raita to serve.
- Preheat oven 200C, fan180C or gas 6.
- Boil the potatoes until soft (around 10 minutes), then drain.
- Heat the oil in a large pan with the cumin seeds,
- When they are sizzling, add onions and fry gently until soft
- Add chilli flakes, ginger, salt, garam masala, lemon zest and potatoes. Mix well.
- Turn off the heat and mash roughly in the pan.
- Add the coriander and mash again. Set aside.
- Slice a small slither from the bottom of each pepper so that it will stand up right in a baking tray.
- Cut the tops off the peppers and gently scoop out the membrane and seeds. To get any stubborn seeds out, tap the peppers on the palm of your hand, cut side down.
- Do not discard the stalks.
- Stuff the peppers with the potato mixture, using your fingers to press in as much as possible.
- When they are full, pop the tops back on, so that they look like a whole pepper again.
- Stand them upright in a baking tray or dish and drizzle with oil.
- Bake for 40 minutes.
Serve with gluten free naan bread and cucumber and mint raita.