stuffed peppers in pumpkin sauce

Figuring out a menu when having guests over is the hardest part for me.  Especially when it’s a more formal event and I want to make something that is delicious but also easy on the eyes :).   The classics have their deserved place in the repertoire but ever so often, I feel like taking a detour.  Nothing too drastic but just a twist on the familiar.  With that in the background, a rare sighting of very small bell peppers in the grocery store had me all excited and I knew I had to buy some.  As a kid, bharwan mirch (stuffed peppers) was a standard dish when we had guests over.  I remember it was always served on a bed of shredded cabbage and was always a crowd-pleaser.  So stuffed peppers it was going to be with this stash.  With pumpkins and butternut squash in such abundance right now, and Thanksgiving around the corner, I decided to give it a bit of a twist to honor the mood of the season.

The most common filling for bharwan mirch is potatoes and spices.  Simple but so tasty.  And I stuck to the classic version for these peppers, except for a couple of ingredients.  I added some toasted and roughly crushed pumpkin seeds and also some golden raisins.  The extra crunch and a touch of sweetness was a great balance to the spicy filling.

Pan-frying the stuffed peppers in  a little oil gave it wonderfully soft shell and a golden crust.  And the aroma in the kitchen is amazing!  If making a large quantity, you could always bake it in the oven to get a similar result.

I made a simple pumpkin sauce with just a few spices and I must say it really complemented the peppers really well.  I wish I had thought of it earlier but roasting the pumpkin before making the sauce would really intensify the flavor, I think.  Something to remember for the next time!  I used butternut squash over here but any cooking pumpkin would taste just as good.  Also, small peppers with a bit of a bite like banana peppers or poblanos should work really well.

This dish is definitely going to be on our Thanksgiving table.  It will be great with some naan, kulcha or a simple pulao on the side.  And if you are looking for a vegetarian/vegan dish to add to your table, I think it will not disappoint!

Happy Thanksgiving!

Print Recipe

Stuffed Peppers in Pumpkin Sauce

Dinner – Indian

Serves: 6

Baby bell peppers stuffed with spicy potatoes. A creamy sauce with pumpkin and raw cashews makes for a delightful festive dish.

Ingredients

• 8-10 small bell peppers
• 4 medium potatoes, boiled (approx. 2 cups)
• 1 green chili, finely chopped (less or more per taste)
• 1/2 tbsp fresh ginger, grated
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup frozen or fresh peas
• 3 tbsp golden raisins
• 1/4 cup raw pumpkin seeds or almonds
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp amchur powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 3/4 tsp turmeric powder
• 1+2 tbsp canola, vegetable or peanut oil
• For the sauce:
• 1 cup chopped butternut squash or pumpkin
• 3/4 cup tomato puree
• 1 medium onion
• 1 small green chili (more or less depending on how spicy you want it)
• 1-inch piece ginger, chopped
• 2 cloves garlic, chopped
• 2 green cardamom
• 1-inch piece cinnamon
• 1 small bay leaf
• 2 tbsp oil
• 8-10 raw cashews, soaked for 4-5 hours

Instructions

1

For the stuffing:

2

Chop the boiled potatoes into very small pieces.

3

Heat the oil in a pan and add the cumin seeds. When the cumin seeds start to sizzle, add the chopped green chili. and grated ginger. Stir for a minute.

4

Add the chopped fresh cilantro and stir, then add the coriander powder, amchur powder, garam masala powder, turmeric powder and red chili powder. Give it a quick stir and add the peas. Give it a quick stir.

5

Add the crushed pumpkin seeds and golden raisins. Then add the boiled potatoes and mix everything well. Turn off the stove and keep aside to cool.

6

For the sauce:

7

Heat 2 tbsp oil in a pan. Add the cardamom, cinnamon and bay leaf and stir for a few seconds. Then add the garlic, green chili, ginger, chopped onions and some salt.

8

Cook until the onions start to soften and change color slightly. Add the butternut squash/pumpkin and cook covered on medium heat until the squash softens.

9

Then add the crushed tomatoes and cook for 3-4 minutes on medium heat. Turn off the stove and let this cool completely.

10

Put the completely cooked mixture in the blender along with the soaked cashews and make a smooth puree.

11

Put it back in the pan wirh enough water to get the consistency of a thick sauce, Add salt to taste and bring to a boil. Turn off the stove.

12

For the peppers:

13

Cut the tops off the peppers and stuff until almost full with the filling.

14

Heat 2 tbsp oil in a pan and add the stuffed peppers. Cook covered on medium heat until the peppers are slightly charred and the skin has become wrinkled. Turn them every few minutes so that they are uniformly cooked.

15

Remove the lid and cook uncovered for a few more minutes. Check that they are completely cooked by piercing through with the tip of a knife.

16

Pour heated sauce over the peppers, garnish with some of the crushed pumpkin seeds and fresh cilantro. Serve with naan, kulcha or pulao.