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You need 6-8 Poblano chilies. Roast them over an open flame or in a broiler until outer skin is charred on both sides. Place in a bag for 10 minutes to let skins loosen, then peel off under running water. Run knife down side and remove seeds inside.
Stuff the chilies with a mixture of:
They can be refrigerated at this point.
To heat, microwave until hot. Delicious garnished with fresh cream and ground nuts (pistachio, walnut, or pecans). Serve with beans and tortillas on the side.
It takes about 30 minutes to make these.
Take capsicum (pepper); remove its cap and inner part which contains seeds. Put potato masala in these capsicum bowls and cover with its cap. Put this stuffed capsicum in microwave oven for 4-5 minutes. If there is power level in your microwave, use medium level.
Before serving garnish it with chopped tomato and coriander leaves.