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Baked Peppers With Sour Cream

Photo Credit: Veena Thakker


  • 5 sweet bell peppers
  • ½ cup chopped onion, sprinkled with ¼ tsp unrefined salt
  • 4 cloves garlic, chopped
  • 1½ tbsp red pepper powder or ½ tsp cayenne pepper
  • 1 cup chopped carrot (chopped small)
  • 7-8 mushrooms, chopped small
  • 1 medium-sized tomato, chopped
  • 2 spring onions, finely chopped
  • ¼ tsp black pepper (kali mirch) powder
  • 1½ tsp coriander (dhaniya) powder
  • ¾ tsp additional unrefined salt (for rubbing the peppers with and adding to the vegetables)
  • 1 cup whole dry lentils (masoor), soaked overnight, steamed and sprinkled with ½ tsp (or to taste) unrefined salt
  • 1 cup finely chopped parsley
  • 15 leaves basil


Wash the peppers, slice the tops off, deseed them and rub a little salt inside. Heat a pan, add the onion, garlic and fry until golden. Add the red pepper powder, then the carrots, mushrooms, tomatoes, spring onions, salt and the spices. Cook for 5 minutes, then add the cooked lentils. Cook for 5 minutes more, adding 1-2 tbsp water if needed. Remove from heat and add the parsley and basil. Fill the peppers with the vegetables. Transfer the peppers to a pre-heated oven and bake for 15-20 minutes at 180 °C.

Serve with sour cream.

Serves 4-5


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