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Ingredientes
- 6 med Square shaped peppers
- Â Â Boiling water
- 1/2 c. Melted butter
- 1 tsp Yellow asafoetida pwdr (can leave out, if desired, but I think it's better with)
- 1 tsp Dry dill (or possibly try dill seeds)
- 1 tsp Paprika, sweet
- 1Â 1/2 tsp Salt
- 1 tsp Dry basil (optional)
- 3 Tbsp. Chopped fresh coriander (or possibly try about 1 tsp grnd coriander)
- 3 c. Warm mashed potatoes
- 1 c. Grated cheddar cheese
Direcciones
- 1. Carefully slice a lid off each pepper and with a small serrated knife cut away the center piece of each lid, leaving only edible flesh. Put the lids aside. Scoop out all the membranes and seeds and wash the peppers thoroughly. Plunge them into boiling water for 2 to 3 min, remove, and drain upside down.
- 2. Pour 4 Tbs. of the melted butter into a saucepan and over low heat; saute/fry the asafoetida for a few moments. Add in the dill, paprika, salt, basil, and coriander. Stir and remove from the heat.
- 3. Place the mashed potatoes, three-quarters of the grated cheese, and the herbed butter in a bowl and mix till smooth.
- 4. Stuff all the peppers with the herbed potato and sprinkle the reserved cheese on top. Replace the cored lids. Place in a baking dish, brush with reserved butter and bake in a preheated oven at 355 F for 30 to 40 min or possibly till the peppers are tender and lightly browned.
- Great Vegetarian Dishes by Kurma dasa
- Note: Asafoetida is a yellow pwdr spice found in Indian grocery stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 203 | 74% |
| Total Fat 23.18g | 29% |
| Saturated Fat 14.41g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 832mg | 35% |
| Potassium 303mg | 9% |
| Total Carbs 11.69g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.6g | 0% |
| Protein 7.14g | 11% |
