November 11, 2010

Meaty nutty pepper boats

It was a successful cooking weekend. I call it successful not only when the taste is good, but when it is exactly same to what I wished and imagined it to be before cooking. And this pepper boats were exactly that. The cheesy and spicy meat was complemented with the crunchiness of the nuts and the raisins gave a hint of sweetness to the bites from time to time. I loved the balance of spicy, crunchy cheesy and sweet taste in the juicy peppers.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

4 red bell peppers
300g minced meat
Paneer from a liter of milk (How to make paneer)
1 cup of unsalted peanuts
1 handful of raisins
1 small onion
2 cloves of garlic
2 big tomatoes
1 small potato
1cup grated cheese
Cayenne pepper


1. Set the oven to preheat at 200°C.
2. Chop the onion, garlic, and tomatoes.
3. Grate the potato.
4. Grind the nuts very coarsely and chop the raisins
5. In a wok, heat oil and add the onion garlic.
6. When it starts turning golden, add the minced meat.
7. Cook on medium heat until the meat changes color and the water dries up.
8. Now add into it the chopped tomatoes, grated potato, and crumbled paneer.
9. Season with thyme, rosemary, cayenne pepper, and salt.
10. Cook on medium heat for 6-7mins.
11. Add the grinded nuts and chopped raisins and cook for another couple of minutes before removing from heat.
12. While you are preparing the filling, cut the bell peppers in halves, and deseed them.
13. Sprinkle a bit of salt and brush their outer surface with oil.
14. When the filling is cold, stuff the pepper boats with the filling.
15. Sprinkle cheese on top.
16. Bake uncovered for 30mins with the baking tray in the middle rack.

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