These stuffed peppers are little variation to Indian stuffed bell pepper recipe. To make this recipe I used spiced potato filling along with paneer and crushed cashews. Top them with grated cheese, bake and relish these mouth melting cheesy bites.
Mix boiled & mashed potato with cottage cheese. Chop onion, chili, ginger, coriander, raisin and cashews. Keep aside.
Cut mini pepper in lengthwise, remove the seeds and veins.
Preheat the oven at 220ºC / 350ºF. Line and lightly grease the baking tray with cooking spray or oil.
Heat oil in a pan and add onion, green chili and ginger. Cook till translucent and add chopped cashew and raisin. Sauté for a while.
Add in potato and cottage cheese with all dry spices and chopped coriander. Mix well.
Using small dessert spoon stuff pepper shells with potato-cottage cheese mixture, sprinkle cheese and place on baking tray.
Bake at for fifteen minutes or until cheese turn golden brown. You can use broil option to melt and brown the cheese.
Serve hot.
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