55 minutes
A delicious dish of bell or Italian peppers stuffed with savory kheema and glazed with a tangy tomato tamarind chutney, perfect for an appetizing meal.
each
each
Prepared Kheema (Kheema With Fried Onions)
0 oz
Tomato Tamarind Chutney
0 oz
1. Preheat Oven
Preheat your oven to 350° F (175° C) so it's ready when you need it.
2. Prepare Peppers
Thoroughly wash the peppers. Using a small, sharp, pointed knife, cut a small cap around the stem of each pepper and remove it. Scoop out the seeds from inside the peppers, making sure they are clean and ready to be stuffed.
3. Stuff Peppers
Now, fill each pepper with the prepared kheema. A teaspoon works well for this task, allowing you to pack the kheema in without making a mess. Once filled, place the caps back on the peppers.
4. Arrange and Glaze Peppers
Take an ovenproof baking dish and arrange the stuffed peppers in a single layer. Pour the Tomato Tamarind Chutney over the peppers, but reserve a little chutney for later.
5. Bake Peppers
Cover the baking dish tightly with a lid or aluminum foil. Bake the peppers in the preheated oven for 45 to 55 minutes. You will know they are done when they look tender and slightly wrinkled.
6. Serve
Once baked, transfer the peppers to a serving platter. Spoon the additional fresh chutney over the top for an extra burst of flavor. Serve these savory stuffed peppers with sides like Sookhe Aloo, Cucumber Raita, parathas, or rice.
Toast your spices before adding them to the meat to release their essential oils and enhance their flavors. Also, be sure to taste as you go and adjust the seasoning accordingly.
Bake the peppers covered with foil for the first part of cooking, then remove the foil to allow the tops to brown and caramelize.
Choose firm, brightly colored peppers with glossy skins. They should feel heavy for their size, indicating they are not dried out and will hold up well during the cooking process. Use a mix of colors for a vibrant presentation.
Opt for high-quality ground meat with a bit of fat content for juiciness. If you’re using beef or lamb, aim for an 80/20 or 85/15 lean-to-fat ratio. Meat should be at room temperature to help it cook evenly.
Don’t pack the meat too tightly into the peppers, or it may not cook through properly. A gentle press is enough to fill them up without compacting the meat.
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