Total Calories: 1,289
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.
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