Serves: 6
Total Calories: 1,289

4 cups (1 recipe) Butter-Cream Sauce with Fresh Tomatoes
3 to 4 small russet potatoes (or any kind)
12 to 15 baby green bell peppers or assorted colors
1 cup part-skim ricotta cheese
1/4 cup grated mild Cheddar cheese or Monterey Jack cheese
2 tablespoons minced scallion, white and light green parts only
2 tablespoons finely chopped fresh cilantro, including soft stems + more for garnish
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, minced with seeds
1 tablespoon ground coriander
1 teaspoon ground dried pomegranate seeds
1/2 teaspoon salt, or to taste
2 tablespoons vegetable oil
2 tablespoons cumin seeds
1/4 teaspoon Garam Masala

1. Prepare the butter-cream sauce. Then, boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, then peel and coarsely mash them.

2. Cut a small circle around the stem of each bell pepper and carefully remove the top, to make a cap. Remove the membranes and the seeds from inside each pepper and discard. In a medium bowl, mix together the mashed potato, ricotta and cheddar cheese, scallions, cilantro, ginger, green chili pepper, coriander, pomegranate seeds, and salt.

3. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potato mixture and cook, stirring, until golden, about 5 minutes.

4. Divide the potato mixture equally among the bell peppers and fill each one. Place the cap on top of each pepper. Transfer the bell peppers, cap side up, to a large saucepan or skillet (or 2 small ones if the peppers don't fit in 1) and pour the butter-cream sauce on top and around each one. Cover and bring to a quick boil over high heat. Then reduce the heat to medium-low and simmer, spooning the sauce over the peppers a few times, until the bell peppers are soft and shriveled, about 20 minutes. Transfer to a serving dish, garnish with the cilantro and garam masala, and serve.

VARIATION: Make this recipe by stuffing small tomatoes, scooped-out small eggplants, or zucchini halves instead of bell peppers.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 1,289
Calories from Fat: 615

More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
Anaheim Peppers in Spicy Tamarind Sauce
Bitter Melon Curry
Butter-Cream Sauce with Fresh Tomatoes
Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
Classic Spicy Curry Sauce
Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
South Indian Pumpkin Curry with Split Pigeon Peas
South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
Soybean Nugget Curry with Red Bell Peppers
Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
Spinach, Fenugreek Greens, and Broccoli
Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
Watermelon Whites in Tomato and Onion Sauce
Whole Cauliflower in Traditional Curry Sauce
Yogurt and Potato Curry
Yogurt-Cream Sauce with Nuts
Zucchini Balls in Creamy Tomato Sauce