For an extra burst of flavour and a hint of smokiness, you can add a sprinkle of smoked paprika to the potato filling
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 204 |
| Fat | 16.7g |
| Saturates | 3.8g |
| Protein | 2.2g |
| Carbs | 14.6g |
| Sugars | 7.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 6. Line a baking tray with parchment paper.
To make the filling, peel and boil the potatoes until just cooked, approx. 15 minutes. Drain and crush the potatoes gently.
Finely chop the chillies. Finely chop the coriander.
Heat half the olive oil in a large non-stick pan over a medium heat. Once hot, add the asafoetida, cumin seeds, green chillies and spices. Add the crushed potatoes and stir well. Lower the heat then season to taste and add in the fresh coriander. Remove from the heat. Cover and set aside to cool completely.
Halve the peppers lengthways and remove the seeds. Brush the inside of each pepper with some of the remaining oil and sprinkle with a little salt.
Divide the potato filling equally between the eight pepper halves. Press the filling down into the peppers so they are well stuffed. Brush the top and base of each pepper with leftover oil. Place the peppers, filling side down, on the baking tray and roast for 5 minutes. Turn the peppers over and roast for a further 8 minutes.
Serve warm with the tzatziki.
