During summers, I am on a look out for light yet hearty lunches which are not necessarily salads and these peppers are just the right answer. Stuffed peppers are a classic comfort food in many cuisines and here instead of the bell peppers, I like using zesty pasilla chillies which are not hot but have lots of peppery flavor. You can cook the keema fresh and cook it a bit ahead as well and at the time of serving just stuff and bake in oven. Some tips and variations to try in this recipe depending on how you like.
Choose long and firm peppers which are not wrinkled and have fresh stems. Look for dark green ones since they have better flavor. Seasoning the peppers with a little bit of salt and oil and letting them stand for 10-15 minutes brings about good flavor in their flesh. Protein - Use ground chicken or ground beef. Vegetables- If you wish, you can add a few extra vegetables like bell peppers or peas to the ground meat. One small potato mashed with the mince tastes really good. Grains- Mix some cooked rice or quinoa with the keema before stuffing. Serve with a side of rotis for a full meal. They taste amazing with rotis.
