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    Dec 2009

    Default Potato Filled Bell Peppers

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    Potato Filled Bell Peppers


    6 green or red capsicums
    60 gms butter
    1 small fresh red chilli (seeded and chopped)
    1 onion (chopped)
    4 potatoes (cooked, peeled and cubed)
    tsp ground cumin
    tsp mustard seeds
    tsp ground turmeric
    tsp coriander
    tsp garam masala
    2 tsp lemon juice


    • Cut the top of each capsicum.
    • Remove seeds and keep shells intact.
    • Boil the capsicum for three minutes.
    • Drain and rinse with cold water.
    • Then pat dry with a paper towel.
    • Melt butter in a large frying pan, add chilli, onion and potatoes and stir-fry over medium heat for five minutes or until potatoes are golden brown.
    • Stir in coriander, cumin, mustard seeds, turmeric and garam masala and cook.
    • Sprinkle with lemon juice.
    • With the help of a spoon add potato mixture into the capsicum shells.
    • Place shells in a lightly greased baking dish and bake for 20 minutes.
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