Curried Potato Stuffed Roasted Peppers Recipe

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Servings: 4


Cost per serving $1.89 view details
  • 2 lb Russet potatoes, peeled, diced
  • 2 Tbsp. Favorite sauteing liquid
  • 1/2 x Onion, minced
  • 2 x Cloves garlic, chopped
  • 1/4 tsp Cumin seeds (or possibly scant grnd cumin)
  • 3/4 tsp Curry pwdr
  • 1/2 tsp Chopped peeled fresh ginger
  • 1/2 tsp Tumeric
  • 1/2 c. Minced broccoli florets
  • 1/4 c. Diced peeled carrot
  • 1 1/2 Tbsp. Lemon juice
  • 2 Tbsp. Plain yogurt (leave out for pareve)
  • 1 Tbsp. Minced fresh cilantro Cayenne
  • 4 lrg Red bell peppers
  • 2 Tbsp. Sauteing liquid
  • 6 x Green onions, minced
  • 4 x Cloves garlic, minced
  • 2 tsp Chopped Jalapeno chili
  • 1/2 tsp Turmeric
  • 1 can (28-ounce) whole tomatoes, liquid removed and minced
  • 2 Tbsp. Chopped peeled fresh ginger


  1. Below is a Passover recipe which I discovered I had in my files. It doesn't really have any special Passover ingredients, but was originally posted to the Jewish newsgroup a year ot two ago as a Passover recipe. I modified it to change the sauteing liquid from butter/margarine to whatever fatfree liquid you like. I've never made the recipe.
  2. Do note the original poster's comment about the curry pwdr; however. I am not sufficient of an expert in kashrut to know whether this should be of concern.
  3. Cook potatoes in boiling water until tender. Drain and mash. Saute/fry onion and garlic in liquid till the onion is translucent/soft ( 8 mins). Fold in cumin, curry, ginger and tumeric. Add in broccoli and carrot and saute/fry till veggies are crisp-tender ( 3 mins). Mix vegetables into potatoes. Stir in lemon juice, then yogurt and cilantro. Season with salt and cayenne (can be prepared to this point 1 day ahead; cover and chill). Preheat oven to 400deg F. Char peppers in broiler till blackened on all sides (if you've never done this before, rest assured which it's a lot easier to undercook the peppers at this point than to overcook them. The blacker the skin, the easier it will be to peel the peppers, and the better they will taste). Put in paper bag and let stand 10 min to steam. Peel peppers (skin should come off by hand). Cut off tops. Remove seeds. pat peppers dry inside and out. Stuff peppers with potato mix. Arrange stuffed side up in buttered 8" pan. Bake til heated (20 mins). Serve with sauce.
  4. NOTE: Prepared curry pwdr is not certified kosher for Pesach (at least, I've never seen it). You can mix your own (look at your usual curry pwdr to get an idea of what to put in).
  5. Tomato-Ginger Sauce: Saute/fry onions and garlic for 4 min. Fold in jalapeno and tumeric; increase heat to high. Add in tomatoes and ginger and cook to thick chunky sauce, stirring frequently, about 10 min (can be made 1 day before. chill, preheat before serving).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 430g
Recipe makes 4 servings
Calories 256  
Calories from Fat 10 4%
Total Fat 1.11g 1%
Saturated Fat 0.3g 1%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 33mg 1%
Potassium 1421mg 41%
Total Carbs 56.29g 15%
Dietary Fiber 7.3g 24%
Sugars 9.15g 6%
Protein 7.68g 12%
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