D E C O N S T R U C T E D S T U F F E D P E P P E R S
(Shimla Mirch and Keema)
Now this is one dish everyone in my family loves. I love this twist on stuffed peppers. To be honest, I’ve been eating this since before I knew stuffed peppers existed. This traditional Pakistani dish is literally deconstructed stuffed peppers. It can be eaten with roti (unleavened flat bread) or rice and only takes 35 to 40 minutes to make! Perfect weeknight meal!
While traditionally it’s cooked with green bell peppers, I love making it nice and colorful with different colored peppers. I used red, orange, yellow and green here; clearly jiving with my fall colors!
Shimla Mirch & Keema Course – Entrée Cuisine – Indian, Pakistani Total time – 35 to 40 minutes Ingredients Ground chicken or lean beef – 1 lb. Bell Peppers (Capsicum) – 2 total (I had four different colored peppers but only used half of each) Onion – 1 medium, sliced Tomatoes – 2 medium, diced Garlic paste – 1 tbsp Ginger paste – 1 tbsp Red chili powder – 1 tsp or to taste Salt – 1 tsp or to taste Tumeric – 1/3 tsp Coriander powder – 1 tsp Cooking oil – 1/3 cup. If using full fat ground beef, use 1/4 cup oil instead Water – ½ cup Instructions 1. Heat up large frying pan or pot with oil 2. Add onion and sauté till golden 3. Add ginger and garlic, then sauté for one more minute 4. Add ground meat and cook till evenly browned 5. Add diced tomatoes and sauté slowly till oil separates. As I do not add too much oil to my dish, I don't get a very obvious oil separation. As long as there is some separation, even at the edges, it should be sufficient. 6. Add sliced peppers; mix 6. Add water, cover with lid cracked and leave on medium for 10-15 minutes, stirring occasionally 7. Once bell peppers are soft but maintain their form, remove lid, mix, garnish with green chili peppers, ginger or cilantro (all optional). 8. Serve with boiled basmati rice or roti.
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