Stuffed Peppers with Yogurt Sauce

Name: Stuffed Peppers with Yogurt Sauce
Yield: 4 servings
Ingredients: 4 red, green, yellow, or purple bell peppers; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 tablespoon butter; 1/2 cup chopped yellow onion; 1/2 cup sliced almonds; 2 cups cooked basmati rice; 6 ounces fresh spinach leaves; 1 cup raisins; Salt to taste; 1 cup water; 2 cups plain yogurt; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 cloves garlic; 1/2 cucumber, peeled and chopped; 1 teaspoon chopped fresh mint; 1 or 2 fresh serrano chiles, seeded, deveined, and finely chopped; 1/2 small red onion, finely chopped; Salt to taste; 1/4 cup chopped fresh cilantro leaves, for garnish; 1/4 cup pomegranate seeds (optional)

December 9, 2011

Practically every country in the world has a recipe for stuffing peppers: Spain, Greece, Italy, Hungary, and Mexico, to name a few. India is no exception. The following recipe offers a variety of colors, textures, and flavors, with the stuffing being relatively mild and the raita-like sauce offering much of the dish’s flavor and texture. For a really stunning presentation, garnish with a sprinkling of fresh pomegranate seeds, Mogul style.

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