Egg-Stuffed Bell Peppers With Coconut Masala Recipe

About this recipe

A flavorful Indian-inspired dish featuring bell peppers stuffed with spiced eggs and simmered in a creamy coconut masala.

Ingredients

• 1 kg Bell Peppers
• 6 pcs White Eggs
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Red Chilli
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Preheat your oven to 180°C and grease a baking dish lightly with oil.
2. 2. Cut the tops off the bell peppers and remove seeds, keeping peppers intact.
3. 3. Beat the eggs in a bowl, season with salt, turmeric, and red chili powder, then whisk until fluffy.
4. 4. Heat a pan with a teaspoon of oil and lightly scramble the eggs until semi-cooked, then set aside.
5. 5. Fill each bell pepper with the scrambled eggs and arrange them in the baking dish.
6. 6. Heat oil in a skillet and sauté chopped onions, garlic, ginger, and green chilies until fragrant.
7. 7. Add finely chopped tomatoes to the skillet, cooking until the mixture turns soft and pulpy.
8. 8. Stir in turmeric, coriander, cumin, and red chili powder, cooking for 2 minutes to toast the spices.
9. 9. Pour in coconut milk and simmer the sauce until it thickens slightly, stirring occasionally.
10. 10. Pour the coconut masala sauce over the stuffed bell peppers in the baking dish.
11. 11. Cover the dish with foil and bake for 20 minutes, then remove foil and bake for another 5 minutes.
12. 12. Garnish the baked peppers with fresh coriander leaves before serving.