نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

فلفل باليرمو حلو محشوّ بالبطاطا المتبلة بتوابل التندوري

Indian 20 Mins Prep · 30 Mins Cook

Preheat the oven to 220°C, gas mark 6. Line a baking tray with parchment paper.
To make the filling, peel and boil the potatoes until just cooked, approx. 15 minutes. Drain and crush the potatoes gently.
Finely chop the chillies. Finely chop the coriander.
Heat half the olive oil in a large non-stick pan over a medium heat. Once hot, add the asafoetida, cumin seeds, green chillies and spices. Add the crushed potatoes and stir well. Lower the heat then season to taste and add in the fresh coriander. Remove from the heat. Cover and set aside to cool completely.
Halve the peppers lengthways and remove the seeds. Brush the inside of each pepper with some of the remaining oil and sprinkle with a little salt.
Divide the potato filling equally between the eight pepper halves. Press the filling down into the peppers so they are well stuffed. Brush the top and base of each pepper with leftover oil. Place the peppers, filling side down, on the baking tray and roast for 5 minutes. Turn the peppers over and roast for a further 8 minutes.
Serve warm with the tzatziki.