Welcome to Sundaram Spices Roche Carri

This blog is a tribute to the richness and beauty of the Mauritian cuisine passed over by our elders. This is dedicated to all those who are near or far from home and is an open platform to share recipes and anecdotes about our country, our sega and our multi-cultural nation. We will try to post a series of recipes on a regular basis. We highly encourage you to interact and help us by sharing tips, family recipes and other "bons plans." Feel free to browse our blog to know more about our passion for Mauritian multi-ethnic food and don't hesitate to share your comments and reviews.


Tuesday, April 13, 2010

Stuffed bell peppers

Today was a cold rainy Monday..again.. It's funny how this post sounds a lot like my previous one. I guess, I tend to turn to comfort food when it's cold and rainy :) Anyway, I bought these beautiful bell peppers on Sunday and was trying to figure out what to do with them since I have never really used them integrally in a dish.


Usually, in Mauritian cuisine, we tend to use bell peppers in stir-fry and that's about it. So, for a change I thought about making an all-time American favorite - stuffed bell peppers. For this recipe, I used ground turkey but feel free to use ground lamb or chicken cut into tiny pieces.
I used a basic rougaille for the fillings; easy but delicious.

Easy Stuffed Bell Peppers
(2-4 servings)
You will need:
  • 4 big peppers (any color you want)
  • 1 lb ground turkey
  • 1 medium Onion, chopped
  • 2 Tsp Ginger and Garlic paste
  • 1 chili
  • 3 sprigs of Thyme
  • 1/2 can (medium) Crushed Tomato
  • 5-6 white mushrooms (or 1/2 can), chopped
  • 2 Tsp Sundaram Garam masala
  • 2 Tbsp Oil
  • Breadcrumbs (Optional)
  • Grated Cheese (Optional)
Steps:
  • Cut off the heads of the peppers and remove the seeds carefully. Wash the peppers and steam them, cut side up, for 10 minutes. An alternative to steaming the peppers is to put them in the microwave on high for 3-4 mins or until they are tender.
  • Wash the pepper heads, remove the twigs and chop them into tiny dices.
  • In a pot, heat up the oil and prepare the rougaille; add the chopped onion, thyme, chili, ginger and garlic paste and tomato sauce. Simmer for 5 mins then add in the ground turkey.
  • Season with salt and pepper and cook for 15 mins. Add the mushroom and pepper, mix and cook on medium heat till all the water evaporates.
  • In the meantime, start pre-heating the oven at 350F (180 C) for 10 minutes.
  • As the rougaille takes up a thick consistency, adjust seasoning and sprinkle with garam masala. Mix and take off heat.
  • Stuff the peppers generously with the fillings and top with breadcrumbs.
  • Bake at 350 F (180 C) for 20 minutes then add the grated cheese ( I used mozzarella but Cheddar/Kraft will work just fine) and let it melt for a few minutes. Serve immediately.
Stuffed peppers can be eaten with anything; bread, salad, pasta, mashed potatoes, rice... I paired mine with a plain red cabbage salad for a light dinner.

Believe me, it was as yummy as it looks.


From a rainy Monday to another Happy Monday!!