Stuffed Veg Peppers

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Once upon a time I was cleaning my pantry at home and found loads of tinned food, enough to feed the world, ok maybe not the world but the exaggeration is justified. For all of you who have grown up in a desi household you'll know what I mean. Desi mums have the tendency of stocking up there cupboards and pantry's with so many tins of beans, chickpeas, tinned mango's, baked beans, indian beans like the list could go on and on and sometimes, even though the house is well and fully stocked up, the requirement to buy even more tins is crazy! I had to put a stop to it but it's very difficult stopping your mum from buying food, so the only option I could think of is to come up with some sort of a recipe where I can use these tins and so I came up with this. I was pretty shocked and impressed that I even came up with this and I think a lot of you will agree that this recipe will make a difference. It wont stop our mums from buying these tins LOL but atleast they wont be going to waste and we can make some yummy food out of them! So here it is guys, my Stuffed Veg Peppers...

Ingredients
     - 5 Potatoes 
     - Fresh pepper (red/green/yellow) 
     - 1 Red Onion 
     - 2 Tomatoes 
     - 1/2 White Onion 
     - 1tsp Red Chilli Powder
     - 1tsp Blended Green Chillies (optional) 
     - 1tsp Cumin Powder
     - 1tsp Turmeric
     - Sunflower Oil
     - Salt (to taste)
     - 2tsp Coriander Powder
     - 2tsp Ginger Garlic Paste
     - Fresh Coriander Leaves, cut finely 
     - 1 tin of Chick Peas
     - 1 tin of Papri Lilva (Indian beans) 

Method
     - Grab the 5 potatoes and dice them into little cubes thereafter putting them in a bowl.
     - Now finely slice the onions; both red and white, and the two tomatoes. Add this to the same bowl as the potatoes.
     - Now lets add some spice to it:
          - 1tsp Red Chilli Powder
          - 1tsp Blended Green Chillies
          - 1tsp Cumin Powder
          - 1tsp Turmeric
          - 1tsp Sunflower Oil
          - Salt (to taste)
          - 2tsp Coriander Powder
          - 2tsp Ginger Garlic Paste
     - Put a glove on and mix well. 
     - Once everything has blended together well, add some fresh coriander leaves and mix again.
     - Now add one tin of chick peas & one tin of Papri Lilva (Indian beans)
     - Let that marinate on the side and grab a shallow pan, heat it up with sunflower oil.
     - With the pan on fast heat, add the mixture as well as half a cup of water, mix well but gently (we don't want to to crush the chick peas).
     - Keep it on fast heat stirring occasionally.
     - If everything is sticking to the pan drizzle some oil on top.
     - You can either let this cook on fast heat for 5 minutes or on slow with a lid on till the potatoes are slightly soft.
     - Whilst it cooks lets preheat the oven on gas mark 7.
     - Get your peppers ready by cutting around the stem and pulling it out.
     - Stuff the pepper with the mixture and pop it in the oven till its crispy.

Alternatively, if you don't like pepper you can choose to stuff the mix in an aubergine. Or once the mix has cooked put the pan under the grill till it has gone crispy and serve with rice or chapatti . As always explore my lovelies and let your cravings out.

Psssss...I also chose to add some olives on top as a means of salad, enjoy and lets tuck in!!!