Total Calories: 196
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.
Note: The peppers can be stuffed up to 6 hours ahead to this point and stored, covered loosely with plastic wrap, in the refrigerator.
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