Roast Peppers and Baby Potatoes

This is another variation of stuffed capsicum the only difference is the peppers are sliced open which is:

• Easy to cook,
• Easy to eat,
• Easy to serve and
• Looks great as well!!

I got this idea of slicing the pappers from one of my fellow blogger A Taste of Savoie's page.

Ingredients:

3 peppers (whole)

6-7 baby potatoes (boiled)

1 red onion (chopped)

1-2 cloves garlic (chopped)

1 green chilli (chopped)

1 tsp cumin seeds (whole)

hand full of fresh coriander (chopped)

1/2 tsp of red chilli powder (optional)

Salt

Olive oil

Method:

Wash and dry the peppers with a cloth or kitchen towel. Slice them into halves or quarters depending on size. Pre-heat the oven to 200 degree celsius, cover an oven tray with aluminium foil. Add some olive oil to the tray and spread it well across the tray. Now, brush the sliced peppers with some olive oil and place them on to the tray and season them well. Place the tray in the oven for next 20 minutes or until they are done.

Now for the filling, heat some olive oil in a pan, add garlic, cumin seeds and green chillies. Fry till you get the nice aroma of the garlic, then add the chopped red onions to the pan and cook till they are half done. Cut the baby potatoes into small pieces (you can either peel the skin off or leave them as it is, up to you, I prefer peeling) and add them to the pan with the onions. Add salt and red chilli powder (optional, only if you want to make the dish more spicy) to it and cook for five more minutes. Add the fresh coriander before taking off the heat.

Fill the roasted peppers with the potatoes and serve hot.