STREAMING NOW: The Layover

Grilled Stuffed Tandoori Bell Peppers

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe in a local newspaper and I haven't had the chance to try it out yet.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut stem ends from peppers to form caps; scrape veins and seeds from peppers.
  2. Combine lemon juice, 1 tablespoon of oil, the coarsely chopped garlic, ginger and the salt in blender; process until smooth.
  3. Brush interiors of peppers and caps with mixture.
  4. Prepare grill for indirect grilling using high heat.
  5. Heat remaining oil in skillet over medium heat on stovetop.
  6. Add minced garlic, onion, cumin seeds, turmeric, red pepper.
  7. Cook about 5 minutes.
  8. Stir in cabbage, raisins, cashews, potato and tomato.
  9. Cook 2 minutes; reduce heat to low.
  10. Cover; cook vegetables until soft, stirring occasionally, 10 to 15 minutes.
  11. Check after 10 minutes; if vegetables look wet, uncover pan in 5 minutes to evaporate liquid.
  12. Stir in cilantro; cook 1 minute.
  13. Stir in cheese; remove from heat.
  14. Spoon filling into peppers; top with pepper caps.
  15. Place peppers in center of grate away from heat source.
  16. Cover grill; cook until peppers are browned and tender, 20-30 minutes.
  17. Place peppers over flames to lightly char skins before removing from heat.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: