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 cooked in flavoured
gravy to make it juicier and lip-smacking_ These stuffed green chillies make the perfect appetizer or
a side dish
Trust me if you try it out once at home your family members
won’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.
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 shared a 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:
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To make this recipe prepare all the veggies
Rinse the mince in the colander
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 or red chilli
flakes
Stir to combine well and
Keep aside till required.
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 the maximum seeds are found. Lightly sprinkle each chilli with salt, inside out. Keep
aside till required
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
Fry till the water evaporates, then add the remaining black
pepper
Mix well and stir on low heat for about a minute the
mince is cooked add chopped green chillies and ginger Do a quick taste check
and add lime juice if required
Mix up well
Let the
mince cool down a little before you stuff the peppers. Assemble and fry
Divide
the mince stuffing into two portions keep one for the stuffing and another one
will be used in gravy
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.
Carefully
tie the peppers with pieces of string and secure the ends with a knot
Prepare all peppers and place them 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
The skin
of the peppers is a little wrinkled, it's done.
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
Once the tomatoes
release their water start adding powder spices like red chilli powder, Kashmiri
red chilli powder, coriander powder and garam masala
Stir to mix up well
and keep roasting the masala till the oil is separated, Add the reserved cooked mince to the masala
Mix everything and
add ½ cup of water to it to boil then
Cover the pan and let cook for 3-4 minutes on medium flame
Remove the lid
Place all stuffed and fried peppers over mince
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
When the peppers have changed in colour to a pale green_
Transfer to the
serving dish/tray
Delicious mince stuffed mince peppers served hot with plain
rice, chapatis or pulao
Stuffed Chillies are one of the most delicious and spicy
curry-long green chillies stuffed with roasted keema and cooked in flavoured
gravy to make it juicier and lip-smacking.
Ingredients for Mince:
- 300g, minced beef/mutton/chicken
- 1 tsp, red chilli flakes
- 1 tsp, ginger
garlic paste
- 1/2 tsp, black pepper
- Salt to taste
- 1 medium-sized lemon freshly squeezed
- 1 tbsp, chopped green chillies
- 1 tbsp, grated ginger
- 1 medium-sized, onion chopped
- 25ml, olive oil/canola oil
For Gravy:
- 1 medium-sized onion chopped
- 2 medium-sized, tomatoes peeled and chopped
- 50ml, olive oil
- 1 tsp, ginger
garlic paste
- 1 tsp, Kashmiri red chilli powder
- ½ tsp, red chilli powder
- Salt if required
- 1 tsp, crushed coriander powder
- ½ tsp, turmeric powder
Other ingredients:
- 4-5 pcs, long German peppers
- Strings for tie
- 2 tbsp, olive oil for frying chillies
How to make the Stuffed Mince Peppers?
- 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 or red chilli flakes
- Stir to combine well and keep aside till required.
- 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).
- 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.
- 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 the maximum seeds are found.
- Lightly sprinkle each chilli with salt, inside out. Keep aside till required
- In a pan/non-stick kadhai heat, the oil on a medium flame Then add the onions and fry them until they turn golden.
- Add the marinated mince and fry till the water evaporates, then add the remaining black pepper 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.
- Let the mince cool down a little before you stuff the chillies. Assemble & fry
- Divide the mince stuffing into two portions keep one for the stuffing and another one will be used in gravy
- 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.
- Carefully tie the peppers with pieces of string and secure the ends with a knot
- 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.
- The skin of the peppers is a little wrinkled, it's done.
- 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 (remember that you have added some at the marination stage so go easy with the salt ).
- Once the tomatoes release their water start adding powder spices like red chilli powder, Kashmiri red chilli powder, coriander powder and garam masala
- Stir to mix up well and keep roasting the masala till the oil is separated
- Add the reserved cooked mince to the masala
- Mix everything and add ½ cup of water to it to boil then
- Cover the pan and let cook for 3-4 minutes on medium flame
- Remove the lid and place all stuffed and fried peppers over mince
- 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
- When the peppers have changed in colour to a pale green
- Stuffed peppers are ready to serve
- Transfer to the serving dish/tray
- Serve hot with plain rice, chapatis or pulao
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