Stuffed Pepper Curry
Ingredients
- 1 tsp oil ⓘ
- 10.5 oz ground beef ⓘ
- 1 None large potato, peeled, diced ⓘ
- 1 None medium onion, finely chopped ⓘ
- 1 None green chili, chopped ⓘ
- 1 cup chopped fresh cilantro, plus extra leaves to serve
- 1 tsp garam masala ⓘ
- 4 None medium green peppers, tops and seeds removed ⓘ
- None None pappadums, to serve
- None None chutney, to serve
- -1 None Curry Sauce ⓘ
- 2 tbsp canola oil ⓘ
- 2 cloves garlic, minced ⓘ
- 2 tsp finely grated ginger ⓘ
- 1 tsp ground turmeric ⓘ
Instructions
- Heat oil in a large frying pan over high heat. Cook ground beef and potato for 5 mins, stirring. Remove pan from heat and mix in onion, chili, cilantro and garam masala, breaking up potatoes as you stir. Season to taste.
- Fill peppers with meat mixture.
- Meanwhile, to make the curry sauce, heat oil in a large Dutch oven over medium heat. Cook onion, garlic and ginger for 3 mins, until golden. Add turmeric and cook for 1 min, stirring. Add stock and season to taste. Bring to a boil and add peppers. Cover and cook over low heat for 15 mins, or until soft, turning halfway. Uncover and cook for 5 mins.
- Remove peppers from curry and halve lengthwise. Spoon curry sauce onto serving plates and top with pepper halves and fresh cilantro leaves. Serve with pappadums and chutney.
Nutrition & Diet Analysis (per serving)
981
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).