Middle Eastern Peppers With Tomato-cream Gravy Cucumber-cilantro Raita And Apricot Or Peach Chutney
From shine 15 years agoIngredients
- ****Peppers**** shopping list
- 6 bell peppers – use red, yellow, and orange, not green. 1/2 inch trimmed off tops, cores and seeds discarded shopping list
- 2 tbl oil shopping list
- 1 large red onion, finely chopped shopping list
- 1 tbl whole cumin seeds, toasted then ground shopping list
- 1 tbl ground Saigon cinnamon shopping list
- 1 pound ground chuck, turkey, or chicken shopping list
- 5 medium cloves garlic, finely chopped shopping list
- 1 inch piece ginger grated or minced shopping list
- salt and pepper to taste shopping list
- 2 ½ cups cooked quinoa shopping list
- ½ cup chopped cilantro shopping list
- ****For the gravy**** shopping list
- 1 tbl ghee (clarified butter) or olive oil shopping list
- 1 large onion, finely chopped shopping list
- 1 tbl garlic paste or 1 ½ tbl finely minced garlic shopping list
- 1 tbl ginger paste or 1 inch piece finely minced ginger shopping list
- 1 tbl garam nasala*** Garam Masala shopping list
- 2 tsp Kashmiri chili powder (adjust according to your heat preference) shopping list
- 1 – 28 oz can tomato sauce shopping list
- ½ cup whipping cream shopping list
- ½ cup chopped fresh cilantro, for garnish shopping list
- ****raita**** shopping list
- Cucumber Cilabtro And Tomato Raita shopping list
- ****peach chutney**** shopping list
- chutney.html">Peach chutney shopping list
How to make it
- ****Peppers****
- Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
- Adjust oven rack to middle position and heat oven to 350 degrees ***if assembling these ahead of time, omit this step for now****
- Meanwhile, heat a 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 ½ minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add cumin and cinnamon, and cook until aromatic.
- Add ground meat and cook, breaking meat into small pieces with spoon, until no longer pink, about 4 minutes.
- Stir in garlic and ginger, cook until fragrant, about 30 seconds. Season with salt and pepper to taste
- Transfer mixture to bowl with quinoa and cilantro. Mix until well combined
- Place peppers cut-side up in 9x13 inch baking dish. Using a soup spoon, divide filling evenly among peppers.
- If preparing ahead of time, let cool, then cover and refrigerate.
- **********The day of the meal**********
- Take the peppers from the refrigerator and allow to come to room temperature
- ****an hour before the meal****
- Adjust oven rack to middle position and heat oven to 350 degrees
- Cover the baking dish containing the peppers with foil, and place in the oven
- While the peepers are in the oven, heat the ghee or olive oil in a medium saucepan over medium high heat until shimmering but not smoking
- Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes
- Add the garlic and ginger, cook until fragrant, about 30 seconds.
- Add the garam masala and chili powder, cook until fragrant
- Stir in the tomato sauce, bring to a simmer, and turn the heat down to medium low, let simmer for another 5 minutes
- Stir in the cream
- Keep the gravy on medium low, stirring occasionally until the peppers are heated through, about 45 minutes
- To serve, Cut each pepper into quarters, and spread open on the plate
- Pour about a cup of the gravy over each pepper. Drizzle about ¼ cup of the raita over the gravy, then about two tablespoons of chutney in the center. Garnish with cilantro.
- Pit extra raita and chutney in bowl on the table
- !!!!!!!!!!!!!!!Congratulations, and enjoy this fabulous meal!
The Rating
Reviewed by 12 people-
ray darlin' this is fabulous by far......look at all the flavors in this fantastic meal i'll be over to try this.... make extra.........i can bring friends.......bravo my friend ........thank you........tink
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Yummy, yummy, I'm loving this one!
bluewaterandsand in GAFFNEY loved it -
Gr8t post, Im soooo in to making good Middle Eastern food... :)
turtle66 in Sacramento loved it
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