Sufficient for to stuff 4 large Capsicums (or Tomatoes)
4 large, well shaped and flat bottomed red capsicum or tomatoes.
350g of lightly steamed and mashed Sweet Potato
1 medium sized brown onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 chilli, Jalapeno style for a hot result or something milder
¼ teaspoon of turmeric
1 teaspoon of garam masala
Optional: 5 tomatillos, sliced and diced
Nuts for topping, Roasted Chestnuts work really well or pine nuts
along with some crumbled cheese if you wish.
Cow or Goat‘s milk Yoghurt ( or Riata ) for serving
fresh coriander for garnish
Save the tomato insides for a sauce.
Pre-heat oven to 180ºc or 160ºc for a fan oven.
Pre-prepare your mashed sweet potato. I use Gold sweet potato. Take care not to over cook them and drain them well before mashing, they can be lumpy!
Cut the tops of the Capsicum and Tomato so they can be used as a lid during cook. Carefully take out all the seeds and flesh and membranes to give you a suitable container to take the stuffing.
Heat a splash of Olive oil in a fry pan over a moderate heat and then add all the ingredients except the sweet potato and cook to gently soften everything down. Stir them well. This should only take about 5 minutes.
Add the mashed sweet potato to the pan and stir thoroughly to mix everything together.
Take off the heat and spoon into the capsicum or tomato cases, finishing of with a sprinkle of nuts and cheese if using.
Place them careful in a small pan that they can stand up in and place the tops back on them. Pop in the oven and they should be cooked in about 40 minutes, when the skin is starting to wrinkle.
Serve with a good dollop of yoghurt on the top (or riata) and a sprinkle of fresh coriander.
Tip: I use the flesh and seeds taken from the tomatoes to make a quick sauce. In a pan with some water, diced onion, sugar and balsamic vinegar…simmer till soft, blitz in a vitamise then back in the saucepan to reduce and its ready to serve!