Middle Eastern Peppers With Tomato-cream Gravy Cuc... Recipe

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Middle Eastern Peppers With Tomato-cream Gravy Cuc...
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Ingredients
26
Count
Nutrition
449
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. ****Peppers****
  2. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
  3. Adjust oven rack to middle position and heat oven to 350 degrees ***if assembling these ahead of time, omit this step for now****
  4. Meanwhile, heat a 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  5. Add cumin and cinnamon, and cook until aromatic.
  6. Add ground meat and cook, breaking meat into small pieces with spoon, until no longer pink, about 4 minutes.
  7. Stir in garlic and ginger, cook until fragrant, about 30 seconds. Season with salt and pepper to taste
  8. Transfer mixture to bowl with quinoa and cilantro. Mix until well combined
  9. Place peppers cut-side up in 9x13 inch baking dish. Using a soup spoon, divide filling evenly among peppers.
  10. If preparing ahead of time, let cool, then cover and refrigerate.
  11. **********The day of the meal**********
  12. Take the peppers from the refrigerator and allow to come to room temperature
  13. ****an hour before the meal****
  14. Adjust oven rack to middle position and heat oven to 350 degrees
  15. Cover the baking dish containing the peppers with foil, and place in the oven
  16. While the peepers are in the oven, heat the ghee or olive oil in a medium saucepan over medium high heat until shimmering but not smoking
  17. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes
  18. Add the garlic and ginger, cook until fragrant, about 30 seconds.
  19. Add the garam masala and chili powder, cook until fragrant
  20. Stir in the tomato sauce, bring to a simmer, and turn the heat down to medium low, let simmer for another 5 minutes
  21. Stir in the cream
  22. Keep the gravy on medium low, stirring occasionally until the peppers are heated through, about 45 minutes
  23. To serve, Cut each pepper into quarters, and spread open on the plate
  24. Pour about a cup of the gravy over each pepper. Drizzle about 1/4 cup of the raita over the gravy, then about two tablespoons of chutney in the center. Garnish with cilantro.
  25. Pit extra raita and chutney in bowl on the table
  26. !!!!!!!!!!!!!!!Congratulations, and enjoy this fabulous meal!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 449.13 Kcal (1880 kJ)
Calories from fat 141.05 Kcal
% Daily Value*
Total Fat 15.67g 24%
Cholesterol 65.04mg 22%
Sodium 95.36mg 4%
Potassium 670.95mg 14%
Total Carbs 28.67g 10%
Sugars 7.39g 30%
Dietary Fiber 5.04g 20%
Protein 20.81g 42%
Vitamin C 123.6mg 206%
Vitamin A 3mg 99%
Iron 53.4mg 296%
Calcium 62.9mg 6%
Amount Per 100 g
Calories 118.14 Kcal (495 kJ)
Calories from fat 37.1 Kcal
% Daily Value*
Total Fat 4.12g 24%
Cholesterol 17.11mg 22%
Sodium 25.08mg 4%
Potassium 176.5mg 14%
Total Carbs 7.54g 10%
Sugars 1.94g 30%
Dietary Fiber 1.33g 20%
Protein 5.47g 42%
Vitamin C 32.5mg 206%
Vitamin A 0.8mg 99%
Iron 14mg 296%
Calcium 16.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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