Ingredients with Measurements:
- 6 large bell peppers
- 1 cup unsweetened shredded coconut
- 1/2 cup roasted peanuts, chopped
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup water
Special equipment needed:
- Large baking dish
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers and set aside.
3. In a food processor or blender, pulse the shredded coconut and chopped peanuts until finely ground. Set aside.
4. In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion and sauté until softened, about 3-4 minutes.
5. Add the ground coconut and peanut mixture, coriander, cumin, turmeric, salt, black pepper, and cayenne pepper to the skillet. Stir well to combine.
6. Add the water to the skillet and stir until the mixture is evenly moistened.
7. Stuff each bell pepper with the coconut and peanut mixture, packing it in tightly.
8. Place the stuffed peppers in a large baking dish and cover with foil.
9. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
10. Remove the foil and bake for an additional 5-10 minutes, or until the tops of the peppers are lightly browned.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 240
Fat: 17g
Carbohydrates: 17g
Protein: 6g
Fiber: 6g
Sugar: 7g
Sodium: 210mg
Substitutions for ingredients:
- You can use any color of bell pepper that you prefer.
- If you don't have roasted peanuts, you can use raw peanuts and roast them in the oven at 350°F (175°C) for 10-15 minutes until lightly browned.
- If you don't have ground coriander, you can use ground cilantro seeds instead.
- If you don't have ground cumin, you can use whole cumin seeds and grind them in a spice grinder or mortar and pestle.
Variations:
- You can add cooked rice or quinoa to the filling for a heartier dish.
- You can add chopped fresh herbs, such as cilantro or parsley, to the filling for extra flavor.
- You can use different spices, such as curry powder or garam masala, to change up the flavor profile.
Tips and tricks:
- Make sure to pack the filling tightly into the peppers to prevent them from falling apart during baking.
- If the filling seems too dry, you can add a little more water to moisten it.
- You can make the filling ahead of time and store it in the refrigerator for up to 2 days before stuffing the peppers.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a platter with a garnish of chopped fresh herbs, such as cilantro or parsley.
Garnishes:
Chopped fresh herbs, such as cilantro or parsley.
Pairings:
This dish pairs well with a side salad or steamed vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted sweet potatoes
- Steamed broccoli or green beans
Troubleshooting advice:
- If the peppers are not tender after baking, you can cover them with foil and bake for an additional 10-15 minutes until they are fully cooked.
- If the filling is too dry, you can add a little more water to moisten it.
Food safety advice:
Make sure to wash the bell peppers thoroughly before cutting and stuffing them. Store leftover stuffed peppers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Serundeng is a traditional Indonesian condiment made from shredded coconut and spices. It is often used as a topping for rice dishes or as a snack.
Flavor profiles:
This dish has a nutty and slightly sweet flavor from the coconut and peanuts, with a warm and spicy kick from the spices.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian or vegan meal.
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Region: Indonesian