Name: Stuffed Bell Peppers
Total time: PT4800.0S
Yield: 4
Ingredients: 3 cup Potato; 2 cup Fresh Spinach; 1 teaspoon Chili Powder; 1/2 cup Feta Cheese; 2 teaspoon Ground Coriander; 1/2 teaspoon Ground Cumin; 1 pinch Ground Turmeric; to taste Salt; 9 Green Bell Pepper; 1 teaspoon Olive Oil; 1/2 teaspoon Cumin Seeds; 1 cup Onion; 1 1/2 teaspoon Ginger Garlic Paste; 2 cup Tomato Sauce; 3/4 teaspoon Chili Powder; to taste Salt; 2 teaspoon Ground Coriander

Green bell peppers stuffed with potatoes, spinach, and feta in a tangy tomato sauce.

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Cheese

American

Oven

Stove

Grain-Free

Intermediate

Low Salt

Egg-Free

Nut-Free

Soy-Free

Low-Sugar

Pescatarian

Gluten-Free

Lunch

Healthy

Shellfish-Free

Dinner

Greek

Vegetarian

Potatoes

Vegetables

Middle Eastern

Stuffed Bell Peppers

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Peppers

Potato

Fresh Spinach

Chili Powder

teaspoon

Feta Cheese

Ground Coriander

Ground Cumin

Ground Turmeric

pinch

Salt

to taste

Green Bell Pepper

Sauce

Olive Oil

Cumin Seeds

Onion

Ginger Garlic Paste

Tomato Sauce

Boil, peel and coarsely mash the Potato (3 cup).

Boil, peel and coarsely mash the Potato (3 cups).

Mix with {@2:}, {@4:}, {@5:}, {@0:}, {@3:}, {@6:}, and {@1:}. Set filling aside.

Mix with Fresh Spinach (2 cup) [firmly packed, roughly chopped], Chili Powder (1 teaspoon), Feta Cheese (1/2 cup), Ground Coriander (2 teaspoon), Ground Cumin (1/2 teaspoon), Salt ( to taste), and Ground Turmeric (1 pinch). Set filling aside.

Mix with Fresh Spinach (2 cups), Chili Powder (1 tsp), Feta Cheese (1/2 cup), Ground Coriander (2 tsp), Ground Cumin (1/2 tsp), Salt (to taste), and Ground Turmeric (1 pinch). Set filling aside.

Preheat oven to 350 degrees F (175 degrees C).

Take each {@0:} and remove the top portion. Remove the seeds from the inside. Place the cleaned peppers in boiling water for about 7 minutes. Flip once in the middle if the peppers are not fully submerged in water.

Take each Green Bell Pepper (9 N/A) and remove the top portion. Remove the seeds from the inside. Place the cleaned peppers in boiling water for about 7 minutes. Flip once in the middle if the peppers are not fully submerged in water.

Take each Green Bell Pepper (9) and remove the top portion. Remove the seeds from the inside. Place the cleaned peppers in boiling water for about 7 minutes. Flip once in the middle if the peppers are not fully submerged in water.

Remove the peppers and stuff them with the filling. Place the peppers on a greased baking sheet and bake for 30 - 40 minutes until the skin looks shriveled.

Heat Olive Oil (1 teaspoon) and add Cumin Seeds (1/2 teaspoon).

Heat Olive Oil (1 tsp) and add Cumin Seeds (1/2 tsp).

Add Onion (1 cup) [chopped] and Ginger Garlic Paste (1 1/2 teaspoon).

Add Onion (1 cup) and Ginger Garlic Paste (1 1/2 tsp).

When the onion are cooked, add the {@2:}, {@3:}, {@1:}, and {@0:}. Simmer for 10 minutes.

When the onion are cooked, add the Tomato Sauce (2 cup), Salt ( to taste) [no prep], Chili Powder (3/4 teaspoon) [no prep], and Ground Coriander (2 teaspoon) [no prep]. Simmer for 10 minutes.

When the onion are cooked, add the Tomato Sauce (2 cups), Salt (to taste), Chili Powder (3/4 tsp), and Ground Coriander (2 tsp). Simmer for 10 minutes.

Pour the sauce over the peppers and serve!

Stuffed Bell Peppers

1HR 20MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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