Indian Stuffed Anaheim Chile Peppers
Spice up your mealtime with these irresistible Indian Stuffed Anaheim Chile Peppers, where smoky, mild peppers meet a vibrant potato filling bursting with bold Indian flavors. This recipe features Anaheim peppers roasted to tender perfection and stuffed with a savory blend of mashed potatoes, aromatic spices like cumin, garam masala, and turmeric, and a touch of tangy amchur powder. The gentle heat of green chilies and the freshness of cilantro elevate every bite to a symphony of textures and tastes. Whether served as a show-stopping appetizer or a flavorful side dish, these stuffed peppers are a fusion of rustic comfort and gourmet charm. Perfect for impressing guests or indulging in a cozy dinner at home, this dish is a celebration of Indian-inspired cuisine that's as easy to prepare as it is delicious!
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Recipe Information
Ingredients
- 6 pieces Anaheim chile peppers
- 4 medium Potatoes
- 1 medium Onion
- 1 tablespoon Ginger-garlic paste
- 2 small Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Amchur (dried mango) powder
- 3 tablespoons Cilantro (fresh coriander leaves)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Wash and pat dry the Anaheim chile peppers. Make a lengthwise slit along one side of each pepper, ensuring you do not cut all the way through. Gently remove and discard the seeds and membranes. Set the peppers aside.
Boil the potatoes in a pot of salted water until tender, about 15 minutes. Drain, peel, and mash the potatoes in a bowl.
Finely chop the onion and green chilies. Set aside.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until softened and golden brown, about 5 minutes. Stir in the ginger-garlic paste and chopped green chilies. Cook for another 2 minutes.
Add turmeric powder, ground coriander, garam masala, red chili powder, and amchur powder. Stir well and cook for 1 minute.
Add the mashed potatoes, salt, and 2 tablespoons of chopped cilantro. Mix thoroughly and cook for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
Stuff the prepared Anaheim peppers with the potato filling, pressing lightly to ensure they are well-packed.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Place the stuffed peppers gently in the pan and cook for about 8-10 minutes, turning occasionally to ensure even roasting. The peppers should become tender, and their skin should blister slightly.
Remove the stuffed Anaheim peppers from the skillet and garnish with the remaining 1 tablespoon of chopped cilantro. Serve hot as an appetizer or side dish.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2498 mg | 109% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 36.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6304 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
