Serves: 4
Total Calories: 196

FOR THE PEPPERS AND MARINADE:
4 green bell peppers, red or yellow, large
2 tablespoons lemon juice, fresh
1 tablespoon vegetable oil
1 clove garlic, coarsely chopped
1 piece ginger, fresh (1/2-inch)
1/4 teaspoon salt
FOR THE FILLING:
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric, ground
1/4 teaspoon cayenne pepper, or more to taste
1 onion, medium, finely chopped
1 clove garlic, minced
1 potato, large (about 10 ounces), peeled and cut into 1/4-inch dice
1/3 head cabbage, small, green, cored and thinly sliced
1 tomato, large, fresh, ripe, finely chopped
2 tablespoons cashew nuts, coarsely chopped
2 tablespoons raisins, golden (optional)
1/4 cup cilantro, finely chopped, fresh
1/2 cup gouda cheese or mild cheddar
salt, to taste

1. Carefully cut the caps (the stem ends) off the peppers and set aside. (Each cap section should be about 1/2 inch deep.) Using a spoon or melon baller, scrape the veins and seeds out of the peppers. Set the peppers aside, with their caps, while you prepare the marinade.

2. Combine the lemon juice, oil, garlic, ginger, and salt in a blender and process until smooth. Paint the insides of the peppers and caps with this mixture, using a pastry brush, then set aside to marinate while you prepare the filling.

3. Heat the oil in a large sauté pan or saucepan over medium heat. Add the cumin seeds, turmeric, 1/4 teaspoon cayenne, the onion, and garlic and sauté until the onion is just beginning to brown, about 5 minutes. Stir in the potato, cabbage, tomato, cashews, and raisins (if using) and cook for 2 minutes. Reduce the heat to low, cover the pan, and cook the vegetables until soft, stirring occasionally, 10 to 15 minutes. Check after 10 minutes, and if the vegetables look wet, uncover the pan for the last 5 minutes to evaporate any excess liquid. Stir in the cilantro and cook for 1 minute. Stir in the cheese. Remove from the heat and taste for seasoning, adding salt and additional cayenne as necessary the mixture should be highly seasoned.

4. Spoon the filling into the peppers. Place the caps on top (see Note).

5. Set the grill up for indirect grilling and preheat to high.

6. When ready to cook, place the peppers in the center of the hot grate away from the heat. Cover the grill and cook until the peppers are nicely browned and tender, 20 to 30 minutes. I like to move the peppers directly over the flames for a few minutes at the end to lightly char the skins. Serve immediately.

Serves 4

Note: The peppers can be stuffed up to 6 hours ahead to this point and stored, covered loosely with plastic wrap, in the refrigerator.

Nutritional Facts:

Serves: 4
Total Calories: 196
Calories from Fat: 100

More Recipes from the The Barbecue Bible Cookbook:
Basic Pizza Dough
Basil Aioli
Grilled Pizza With Arugula and Italian Cheeses
Grilled Pizza With Tomato, Basil, and Cheese
Grilled Portobello Mushroom Sandwiches With Basil Aioli
Indian Spinach-Cheese Kebabs
Mushroom-Rice Burgers With Cheddar Cheese
Provencal Dagwood
Raclette
Tandoori Peppers
Tofu on Stilts / Dengaku
White Rabbit
Yam and Nut Kebabs