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Stir the mixture to combine thoroughly, then cover it and let it rest for one hour.
Heat oil in a large frying pan and place the peppers in a row. Ensure that you don’t overcrowd the pan,
Delicious minced stuffed mince peppers served hot with plain rice, chapatis or pulao.
Ingredients for Marinade Mince
- 300g minced meat
- 1 pcs, fresh lemon juice
- Salt to taste
- 1 tsp chilli flakes
- 1/3 tsp, black pepper
- 1/4 tsp garam masala
- 1 tbsp ginger garlic paste
For Peppers:
- 6 Pcs, German green chillies
- 1/s tsp, salt
For Gravy:
- 1 medium-sized, chopped onion
- 1 large size, tomato
- 100ml, cooking oil
- 1 tsp ginger garlic paste
- Salt to taste
- 1 tsp red chilli powder
- 1 tbsp, crushed coriander powder
- 1/3 tsp,degi mirch
- The remaining cooked mince
For mince cooking:
- 1 tbsp, chopped onion
- 1 tbsp oil
- 1 tsp ginger garlic paste
- 1 tbsp, chopped green chillies
- 1 tsp, fresh/dry mint
- 1 tsp, chopped ginger
- 1/2 tsp, crushed pepper
- 1 small size, fresh lemon juice
Preparation for veggies:
To prepare this recipe, start by chopping all
the vegetables, such as onions, tomatoes, and green chillies.
Marinade mince:
Rinse the minced meat in a colander and marinate it with
ginger-garlic paste, lemon juice, salt, black pepper, red chilli flakes, and
garam masala. Stir the mixture to combine thoroughly,
then cover it and let it rest for one hour.
Prepare chillies before
stuffing:
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 flattest 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 not to tear them too much, especially near the stalk, where the maximum seeds are found.
Lightly sprinkle each chilli with salt, inside out. Keep aside until required.
Cooking Marinated Mince:
In a pan or non-stick kadhai, heat the oil on
a medium flame. Add the onions and fry them until they turn golden. Add
the marinated mince.
Fry till the water evaporates, mix
well and stir on low heat for about a minute. The mince is cooked. Add
chopped green chillies, dry mint 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
Preparing masala:
Heat the oil in another pan and sauté the
onion for 3-4 minutes on medium heat. Add the tomatoes, along with ginger
garlic paste, and add salt to taste if required.
Once the oil is heated, start adding powdered
spices such as red chilli powder, Kashmiri red chilli powder, coriander powder,
and garam masala.
Mix well until the oil separates, then reduce
the flame to prevent burning the masala. If the water dries up, add a little
water while keeping the flame on.
Divide the minced stuffing into two portions:
keep one for stuffing and use the other in the gravy. Add the reserved cooked mince to the masala.
Mix
everything and add ½ cup of water to it to boil.
Cover the pan and let it cook for 3-4 minutes on medium flame.
Filling chillies with minced stuffing:
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 peppers in a row. Ensure that you don’t overcrowd the pan,
Flipping
the peppers to cook on all sides will be quite a task.
The skin of the peppers is a little wrinkly; it's done
Placing stuffed chillies on keema masala:
Arrange all the stuffed and fried peppers over the minced meat. Cover the pan with a lid and cook on medium heat for 3 to 4 minutes before flipping.
Maintain the heat at a medium-high setting. When the peppers have changed in colour to a pale green, stuffed chillies are ready. Transfer to the serving dish/tray.
Serving Tips:
Delicious minced stuffed mince peppers served hot
with plain
rice, chapatis or pulao.
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