Best Tofu Potato Stuffed Bell Peppers In A Spicy Indian Sauce Recipes

TOFU & POTATO STUFFED BELL PEPPERS IN A SPICY INDIAN SAUCE

Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce image

Make and share this Tofu & Potato Stuffed Bell Peppers in a Spicy Indian Sauce recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Potato

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 19

Ingredients

1/2 kg bell pepper
100 g panir (tofu)
100 g potatoes
100 g fresh green peas
2 onions, cut into small pieces
2 -3 green chilies
2 teaspoons ginger-garlic paste
1/2 teaspoon red chili powder
1/2 teaspoon garam masala powder (fresh powder with a combo of cinnamon, cloves, aniseed and pepper)
2 onions, thinly sliced and fried till golden brown
2 tomatoes
1 teaspoon ginger paste
2 teaspoons garlic paste
3 cardamoms
3 teaspoons kashmiri chili powder
1/2 teaspoon cumin powder
1/4 cup cashew nuts
2 teaspoons tomato sauce
garam masala (cinnamon and cloves) (optional)

Steps:

Wash the bell peppers.
Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing.
For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder.
Add paneer.
Fry well for sometime.
Add the boiled and mashed potatoes and greenpeas.
Mix well.
Add salt.
Stuff the mixture inside the bell peppers.
Bake them in an oven or shallow fry till fried and tender.
Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste.
Add ghee.
Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides.
Add salt and baked bell peppers.
Boil well for 5 minutes.
Top with cream and corriander leaves and serve immediately.

Nutrition Facts : Calories 191.9, Fat 4.8, SaturatedFat 1, Sodium 90.4, Carbohydrate 34, Fiber 8, Sugar 13.3, Protein 7.3

POTATO STUFFED POBLANO PEPPERS #SP5

Potato Stuffed Poblano Peppers #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a super simple recipe that will make an excellent side dish next time you have Mexican for dinner

Provided by Rita Potter

Categories Potato

Time 40m

Yield 4 peices, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup Simply Potatoes® Shredded Hash Browns
2 poblano peppers
3/4 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup chorizo sausage
4 tablespoons salsa

Steps:

Preheat oven to 425 degrees Farnhieght.
Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
Cut the peppers in half lengthwise and clean out the seeds.
in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
Fill the peppers with 1/2 cup of the potato mixture in each one.
sprinkle the remaining cheese equally over the top of the peppers.
After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

TOFU STUFFED BELL PEPPERS

Tofu Stuffed Bell Peppers image

This is a good vegetarian dish my mother introduced me to. Give it a shot! I find it to be delicious! I like to mix provolone with the mozzarella...good flavor.

Provided by Cynna

Categories Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 bell peppers
12 ounces firm tofu, diced
1 onion, diced
1 garlic clove, minced
1 teaspoon dried parsley
1/4 teaspoon black pepper
1 cup frozen corn
1/2 cup lowfat mozzarella cheese
1/2 cup uncooked rice

Steps:

Prepare rice according to package directions.
Preheat oven to 350°.
Cut off top of peppers½" from stem.
Discard membranes and seeds.
Chop top and discard stem.
Parboil pepper bottoms in boiling water for 4 minutes.
Drain well and stand upright in a shallow baking dish.
Dice tofu into bite-size pieces.
Stir-fry tofu, onion, and garlic in skillet.
Add pepper, parsley, and chopped pepper tops.
Cook one minute.
Stir in rice, corn, and cheese.
Pack into pepper cups.
Bake uncovered for 30 minutes or until heated through.
Top with extra cheese if desired.
Enjoy!

Nutrition Facts : Calories 220.4, Fat 4.2, SaturatedFat 0.9, Sodium 16.6, Carbohydrate 38, Fiber 4.6, Sugar 4.6, Protein 11.2

MASHED POTATO-STUFFED BELL PEPPERS

Mashed Potato-Stuffed Bell Peppers image

I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...

Provided by Moody

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large bell peppers
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1/4 cup fresh chives, chopped finely
2 cups mashed potatoes
2 cups tomato sauce

Steps:

Pre-heat oven to 350 degrees.
Slice the tops off the peppers, just below the stem, to make a cup.
Seed them,& remove the spines.
Gently parboil peppers for about 5 minutes, remove& drain upside down.
Saute onion& red pepper in oil until onions are soft.
Add salt& pepper, chives,& mix into the mashed potatoes.
Stuff the peppers.
Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
Bake at 350 degrees, covered, about 20 minutes.
Uncover,& bake 5 minutes longer.
Serve hot.