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Indian-Style Stuffed Baked Potatoes With Bell

Indian-Style Stuffed Baked Potatoes With Bell recipe image
This Indian main features Bell peppers, Tomato-vegetable juice or. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 57.3
Dietary: Gluten-free, Vegetarian
Description
This Indian main features Bell peppers, Tomato-vegetable juice or. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 Red Bell peppers
  • 1/2 cup Tomato-vegetable juice or
Directions
  1. 1
    Water 1/4 c Chopped cashew nuts, pan Toasted 1/8 ts Cayenne pepper Salt to taste Potatoes and Vegetables: 4 md Baking potatoes 4 Carrots, scrubbed and sliced 1/2 inch thick 2 Zucchini, halved and sliced 1/2 inch thick 3 Yellow bell peppers, seeded And
  2. 2
    cut lengthwise in strips Drizzle olive oil or spray 1/2 c Chopped cilantro 2/3 c Shredded soy cheese 1 1/2 ts Minced jalapeno peppers (more or less to taste) 1/2 ts Salt (optional) Black mustard seeds (opt) Chutney:
  3. 3
    Combine chutney ingredients in a food processor and puree until smooth.
  4. 4
    Set aside.
  5. 5
    , croll, uit ?
  6. 6
    Potatoes and vegetables: Preheat oven to 400 degrees.
  7. 7
    Prick potatoes and back for 1 hour.
  8. 8
    Place carrots and zucchini and bell pepper on a non-stick baking tray or trays lined with parchment.
  9. 9
    Drizzle or spray with oil and toos to cover.
  10. 10
    Bake vegetables about 45 minutes, turning once, until tender and browned.
  11. 11
    Remove baked potatoes from oven and cut in half lengthwise.
  12. 12
    Scoop out flesh into a bowl, leaving a 1/2-inch-thick potato shell.
  13. 13
    Mash potato flesh, then mix in cilantro, soy cheese, jalapenos and salt if desired.
  14. 14
    Spoon potatoe mixture into shells and return to oven for about 15 minutes to reheat.
  15. 15
    Top with roasted vegetables and drizzle with chutney and a sprinkle of mustard seeds if desired

Nutrition Facts

Servings 4

Amount Per Serving
Calories 57.3kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 4.5g18%
Sugars 7.9g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baked, baking, bell, blending, indian, indianstyle, juice, main, peppers, potatoes, roasting, stuffed, title, tomatovegetable, vegan, vegetarian, with
Read it online: https://www.chefs-mate.com/recipe/indian-style-stuffed-baked-potatoes-with-bell/