2. This Recipe Is In Three Parts
• Stuffed Peppers
• Pumpkin Soup
• Bread
3. Stuffed Bell Peppers Ingredients
• 4 Bell Peppers
• Five to six medium size boiled Potatoes
4. Stuffed Bell Peppers Ingredients Contd.
• Salt
• Black Salt
• Black Pepper
• Chopped Coriander
• Chopped Mint
• Thinly sliced Onions
• 200 gms of grated cheddar cheese
5. Stuffed Bell Peppers Method
• Peel the potatoes and add chopped
mint, coriander, salt, black salt and black
pepper.
7. Pick up one of the bell peppers, take
out the hook like stem and scoop out
the seeds. Repeat for rest of the bell
peppers.
8. Keep grated Cheddar cheese, mashed
potato and the peppers on your
Kitchen table.
9. Stuff a spoon full of mashed potato in the pepper like
shown in the picture below. Then stuff a tea spoon full
of grated cheddar cheese in the pepper. Keep on
stuffing mashed potato and the cheese in layers till
there is no space left to stuff. Repeat the process for
rest of the bell peppers.
10. Brush the stuffed pepper with
melted butter. (I have used spoon
instead of a brush)
11. Brush the baking foil with melted
butter and place all the bell peppers in
your baking tray.
12. Place the baking tray in the oven and grill it on low heat
(200 deg.). "How long to grill for" depends on your
taste. If you like that crunchy raw flavor of Bell
peppers, then leave it in the oven for just 15 minutes
but if you prefer smokey bell pepper flavor then leave it
for 30 minutes. It basically depends how you like it.
13. Take out the tray from the oven
after 15/30 minutes and your
stuffed bell peppers are ready to
eat.
14. Pumpkin soup goes very well with
Stuffed bell peppers.
• Pumpkin soup goes very well with stuffed
bell peppers and you do not have to put too
much of extra efforts to make it. When I put
stuffed pepper in the oven, I put quarter of a
pumpkin along with that. Of course I took
out seeds from it before doing that. After
grilling it for about 30 minutes, I peeled it off
and added it to the food processor along
with 200 gms. of tomato puree,
15. 1 spoon of grounded pepper, 1 spoon of
salt, fresh coriander and mint leaves. I
turned the whole mixture into reasonably
thick paste and our pumpkin soup was
ready within minutes.
16. Serving This Easy Vegetarian Recipe
I toasted a few pita breads, cut them into
halves and served them with stuffed bell
peppers and pumpkin soup, garnished with
coriander and mint leaves.
17. Thanks for watching!!
For many more interesting healthy
recipes and tips for healthy living
Visit
www.squidoo.com/body-fitness-myths
And do not forget to read our other
Squidoo lenses.
