Mince Stuffed Peppers Recipe - Yummy Traditional

Mince Stuffed Peppers Recipe

                               
mince-stuffed-chillies-recipe-with-step-by-step-photos


Stuffed Mince Peppers | Mince Stuffed  Peppers || How to Make Stuffed peppers with step by step photos 

Stuffed Mince peppers are one of the most delicious and spicy curry-long green peppers stuffed with roasted keema and cook in flavoured gravy to make it juicier and lip-smacking_ These stuffed  green chillies make the perfect appetizer or aside dish

Trust me if you will try it out once at home your family’s members wouldn’t live without praising this curry
Long green chillies are a lot milder than the smaller bird’s eye chillies used in a lot of Pakistani cooking. They are mildly spicy but not numbingly so.
                                         
mince-stuffed-chillies-recipe


If you still want to reduce the heat, remove the seeds. That is where most of the heat is. If there is one Pakistani street food recipe you need to try, this is it!_in my previous post I also have shared stuffed cheese chilli fritter recipe_i stuffed beef minced and you can stuff any chicken, lamb or mutton mince as well
The version of This stuffed pepper is a bit similar to stuffed keema karela_the only difference of the spices the rest of the cooking method is the same

For more delicious curries:

If you have tried this mince stuffed peppers recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook, 

Instagram,

Pinterest

Youtube                           


                                             

Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.


                                            
stuffed-chillies


To make this recipe prepare all veggies
                      
prepare-veggies


Rinse the mince in the colander 

                                     
rinse-the-mince


Marinate the mince with 2 teaspoons of ginger garlic paste, lemon juice and approximately 1/2 teaspoon of salt or to taste,1/2 tsp black pepper red chilli flakes

                                           
marinate-mince


Stir to combine well and 
                          
stir-to-mix


Keep aside till required.
                   
stir-to-mix-well

Wash the chillies and pat them dry. Leave the stalks intact. Place them on a flat surface/chopping board to steady them (since chillies have uneven sides you need to place them on their most flat side. Slit the chillies lengthwise starting from just below the stalk all the way to the end. Stop just ahead of the end – don’t slit them completely.

Carefully scoop out the seeds and pith from the peppers taking care to see that you don’t tear them too much especially near the stalk where maximum seeds are found. Lightly sprinkle each chilli with salt, inside out. Keep aside till required 
                        
prepare-the-chillies

In a pan/non-stick kadhai heat, the oil on a medium flame and Then add the onions and fry them until they turn golden_ Add the marinated mince 
                            
heat-the-oil-and-saute-onion


And fry till the water evaporates, then add remaining black pepper
                                
fry-the-matinated-mince


Mix well and stir on low heat for about a minute_When the mince is cooked add chopped green chillies and ginger Do a quick taste check and add lime juice if required
                  
add-chopped-ginger-and-green-chillies


Mix up well
                                   
mix-up-well


Let the mince cool down a little before you stuff the peppers. Assemble and fry
                  
let-the-mince-cool-down


Divide the mince stuffing into two portions keep one for the stuffing and another one will be used in gravy
                        
divide-the-mince-stuffing-into-two-portions


When the mince is cool enough to handle, stuff it into the peppers taking care not to overstuff as the filling will spill out while frying.
                    
stuff-the-chilli-with-mince


Carefully tie the peppers with pieces of string and secure the ends with a knot
                        
tie-the-chillies-with-strings


Prepare all peppers and place them on the plate
                 
place-the-chillies-on-the-plate

                      
Heat oil in a large frying pan and place the peppers in a row. Ensure that you don’t overcrowd the pan as flipping the peppers to cook on all sides will be quite a task
                  
fry-the-chillies


The skin of the peppers are a little wrinkled, it's done.

                                     
chillies-are-fried


Heat the oil in another pan and sauté the onion for 3-4 minutes on medium heat_Add the tomatoes along with ½ tsp ginger garlic paste and add salt to taste if required 
                              
make-gravy


Once the tomatoes release its water start adding powder spices like red chilli powder, Kashmiri red chilli powder, coriander powder and garam masala
                       
add-spices-to-the-masala


Stir to mix up well and keep roasting the masala till oil is separated, Add the reserved cooked mince to the masala
                         
cook-the-masala


Mix everything and add ½ cup of water_bring it to boil then

                                      
add-reserved-keema-to-the-masala


Cover the pan and let cook for 3-4 minutes on medium flame
                    
cook-the-keema


Remove the lid 
                      
remove-the-lid


And place all stuffed and fried peppers over mince
                                 
put-green-stuffed-chillies
            
Cover the frying pan with a large lid and cook on medium heat for 3-4 minutes before flipping. The heat should be maintained on a medium-high
                            
cook-the-chillies

                               
When the peppers have changed in colour to a pale green_Stuffed chillies are ready
                     
chillies-are-cooked


Transfer to the serving dish/tray
                          
transfer-to-the-dish


Delicious mince stuffed mince peppers serve hot with plain rice, chapatis or pulao
                      
serve-with-rotis





Stuffed Chillies are one of the most delicious and spicy curry-long green chillies stuffed with roasted keema and cook in flavoured gravy to make it juicier and lip-smacking..

Ingredients for mince:
  1. 300g, mince beef/mutton/chicken
  2. 1 tsp, red chilli flakes
  3. 1 tsp, ginger garlic paste
  4. 1/2 tsp, black pepper
  5. Salt to taste
  6. 1 medium-sized lemon fresh squeezed
  7. 1 tbsp, chopped green chillies
  8. 1 tbsp, grated ginger
  9. 1 medium-sized, onion chopped
  10. 25ml, olive oil/canola oil
For gravy:
  1. 1 medium-sized onion chopped
  2. 2 medium-sized, tomatoes peeled and chopped
  3. 50ml, olive oil
  4. 1 tsp, ginger garlic paste
  5. 1 tsp, Kashmiri red chilli powder
  6. ½ tsp, red chilli powder
  7. Salt if required
  8. 1 tsp, crushed coriander powder
  9. ½ tsp, turmeric powder
Other ingredients:
  1. 4-5 pcs, long german peppers
  2. Strings for tie
  3. 2 tbsp, olive oil for frying chillies 
How to make the stuffed mince peppers?
  1. Marinate the mince with 2 teaspoons of ginger garlic paste, lemon juice and approximately 1/2 teaspoon of salt or to taste,1/2 tsp black pepper red chilli flakes 
  2. Stir to combine well and keep aside till required.
  3. Wash the peppers and pat them dry. Leave the stalks intact. Place them on a flat surface/chopping board to steady them (since chillies have uneven sides you need to place them on their most flat side).
  4. Slit the peppers lengthwise starting from just below the stalk all the way to the end. Stop just ahead of the end – don’t slit them completely.
  5. Carefully scoop out the seeds and pith from the peppers taking care to see that you don’t tear them too much especially near the stalk where maximum seeds are found.
  6. Lightly sprinkle each chilli with salt, inside out. Keep aside till required
  7. In a pan/non-stick kadhai heat the oil on a medium flame and Then add the onions and fry them until they turn golden.
  8.  Add the marinated mince and fry till the water evaporates, then add remaining black pepper mix well and stir on a low heat for about a minute.
  9. When the mince is cooked add chopped green chillies and ginger Do a quick taste check and add lime juice if required.
  10. Let the mince cool down a little before you stuff the chillies. Assemble & fry
  11. Divide the mince stuffing into two portions keep one for the stuffing and another one will be used in gravy
  12. When the mince is cool enough to handle, stuff it into the peppers taking care not to overstuff as the filling will spill out while frying.
  13. Carefully tie the peppers with pieces of string and secure the ends with a knot
  14. Heat oil in a large frying pan and place the chillies in a row. Ensure that you don’t overcrowd the pan as flipping the peppers to cook on all sides will be quite a task.
  15. The skin of the peppers are a little wrinkled, it's done.
  16. Heat the oil in another pan and sauté the onion for 3-4 minutes on medium heat
  17. Add the tomatoes along with ½ tsp ginger garlic paste and add salt to taste if required (remember that you have added some at the marination stage so go easy with the salt ).
  18. Once the tomatoes release their water start adding powder spices like red chilli powder, Kashmiri red chilli powder, coriander powder and garam masala
  19. Stir to mix up well and keep roasting the masala till oil is separated
  20. Add the reserved cooked mince to the masala
  21. Mix everything and add ½ cup of water_bring it to boil then
  22. Cover the pan and let cook for 3-4 minutes on medium flame
  23. Remove the lid and place all stuffed and fried peppers over mince
  24. Cover the frying pan with a large lid and cook on medium heat for 3-4 minutes before flipping. The heat should be maintained on a medium-high
  25. When the peppers have changed in colour to a pale green
  26. Stuffed peppers are ready to serve
  27. Transfer to the serving dish/tray
  28. Serve hot with plain rice, chapatis or pulao
*Not be duplicated, rewritten or published without permission- Thank you!

Have you any doubts about this blog kindly let me know
EmoticonEmoticon