Indian-Style Stuffed Baked Potatoes with Bell
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian |
| Chutney: | ||
| 3 | Red bell peppers | |
| 1/2 | c | Tomato-vegetable juice or |
| Water | ||
| 1/4 | c | Chopped cashew nuts, pan |
| Toasted | ||
| 1/8 | ts | Cayenne pepper |
| Salt to taste | ||
| Potatoes and Vegetables: | ||
| 4 | md | Baking potatoes |
| 4 | Carrots, scrubbed and sliced | |
| 1/2 inch thick | ||
| 2 | Zucchini, halved and sliced | |
| 1/2 inch thick | ||
| 3 | Yellow bell peppers, seeded | |
| And cut lengthwise in strips | ||
| Drizzle olive oil or spray | ||
| 1/2 | c | Chopped cilantro |
| 2/3 | c | Shredded soy cheese |
| 1 1/2 | ts | Minced jalapeno peppers |
| (more or less to taste) | ||
| 1/2 | ts | Salt (optional) |
| Black mustard seeds (opt) |
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