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Keema Stuffed Peppers featured image.

Keema Bhari Mirch (Minced Meat Stuffed peppers)

Tanvi Srivastava
Tender pasillo chillies stuffed with indian spiced keema or ground meat filling. Serve with garlic mint yogurt or warm indian flatbreads.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian, Mexican
Servings 12 stuffed pepper halves

Ingredients
  

  • 6 pasillo chilies, sliced lengthwise and skin & seeds removed
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 small bay leaf
  • 1 black cardamom
  • 1 pound ground meat (choose chicken, lamb, or beef)
  • ½ cup chopped onions
  • 1.5 tablespoon ginger garlic paste
  • Spice blend(recipe below)
  • 2 large tomatoes, finely chopped
  • Pinch of sugar
  • Salt to taste
  • 2 tablespoon chopped cilantro & fresh mint
  • 1-2 tbsp shredded cheese (optional)
  • Oil for brushing or cooking spray

Spice Blend

  • ½ tablespoon corinader powder
  • 2 teaspoon chilli flakes(adjust to taste)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon turmeric
  • ½ teaspoon garam masala

Instructions
 

  • In a small bowl, add all the powdered spices, mix well and keep ready.
  • Preheat the oven to 350F. Spray the insides of pepper with oil and sprinkle salt and pepper. Let stand.
  • In a heavy skillet/pan, warm up the oil and crackle the cumin seeds, bay leaf and cardamom. Add the chopped onions and cook them for 3-4 minutes till they are soften but not browned.
  • Add the ginger garlic paste and the spice blend we made. Saute for 30-40 seconds. Add the tomatoes & sugar next and cook them with the spices for 3-4 minutes on medium heat till you see oil seperating.
  • Add the ground meat, break it using a spatula and mix well with everythhing. Cover and cook for about 8 minutes till the meat is browned and has released its water. Open the lid, sprinkle the salt and then saute (bhuno) uncovered for another 8-10 minutes till all the liquid has evaporated. You will see that the meat is much deeper in color and the fat has started to release a bit. Dont dry the meat completely since it has to bake in the oven.
  • Take it off the heat, pic out the bay leaf and cardamo, mix with cilantro and mint. (At this point you can mix boiled potatoes or cooked rice) Taste and adjust the salt.
  • Divide the warm meat mixture evenly between the peppers. You might have some leftover meat.
  • Lay the peppers in a single layer on a baking sheet.Bake for 20-22 minutes. If you are using cheese, take out of the oven, top with cheese, return to the oven and bake for 5 more minutes till cheese has melted.
    These taste good if they have a slight bite. Dont overbake. Serve warm.
  • For the Yogurt Slurry - Mix 1 cup yogurt with ⅓ cup water. Grate 1-2 garlic cloves, ½ teaspoon roasted cumin powder, fresh lemom juice and 1 tablespoon chopped fresh mint leaves and add to the yogurt. Mix well.

Notes

  1. This recipe makes 12 pepper halves which isn't easy to finish in one go unless you are serving to a big family. I store the leftovers, they taste good for next 1-2 days. Reheat for 5 minutes in a toasted oven. 
  2. If you are topping with cheese, just top the ones you are going to consume right away. 
Tried this recipe?Let us know how it was!