Tandoori Peppers: What's on the Grill #318

Even though I happen to like meat, a lot. I sometimes veer into meals devoid of meat, or, in other words, selections from a rarely visited part of the dinner menu titled: Vegetarian Entrees. 

When eating out, I’ve never, ever, had a vegetarian meal. Unless, of course, fried pickle chips count. In which case, I have. 

If I’m paying to eat out, I want to eat big, and that means protein from an animal. However, at home, when I’m in control, I don’t mind wandering. These Tandoori Stuffed Peppers from Steven Raichlen are a great example.

While according to Raichlen, these peppers are more of a riff on a theme, the rich filling of potatoes, onions, nuts and cabbage, make this vegetarian dish more than just a side. Add in some heat, and I have easily found this to be not only a self-sustaining meal, but one I frequent. 

Besides, bell peppers, and the myriad possibilities of stuffing going into them are one of my favorite things to grill. The peppers here, with the trifecta blend of cumin, turmeric, and cayenne are anything but bland. So yes, these are a total win, even with no meat.

Tandoori Peppers

Adapted from Stephen Raichlen’s Barbecue Bible

Pepper & Marinade

4 large bell peppers (different colors)

2 T fresh lemon juice

1 T olive oil

1 clove garlic, chopped

1 piece fresh ginger

1/4 t salt

Filling

2 T vegetable oil

1/2 t cumin seeds

1/2 t ground turmeric

1/4 t cayenne pepper

1 medium onion, finely chopped

1 clove garlic, minced

1 large potato, cut into 1/4 dice

1/3 small head green cabbage, cored and sliced

1 large fresh, ripe tomato, finely chopped

2 T cashew nuts, chopped

2 T golden raisins

1/4 cup fine chopped fresh cilantro

1/2 cup grated Gouda cheese

salt, to taste

1. Cut the caps off the peppers and set aside (i.e. don’t throw away like I always instinctively do and did here!). Remove the seeds and veins from the peppers. 

2. Using a blender, combine the lemon juice, olive oil, garlic, ginger, & salt. Blend until smooth. Brush the insides of the pepper with the mixture.

3. Over medium direct heat, heat the oil in a cast iron pan. Add the cumin, turmeric, cayenne pepper, onion, and garlic. Cook until the onion starts to brown, which only takes a few minutes. Add in the potato, cabbage, tomato, cashews, and raisins. Cook for two more minutes. Move the skillet to indirect heat, lower the lid, and grill another 10 minutes, or longer, so that the liquid has evaporated from the pan.

4. Stir in the cilantro and cook for a minute. Stir in the cheese. Remove from the heat. Take a taste. If it needs more seasoning or heat, add salt and/or cayenne.

5. Place the potato mixture into the peppers. Top with the stuffed peppers with the caps.

6. Grill the stuffed peppers over indirect medium heat for approximately 30 minutes. Remove and serve.