Sunday night I made an Indian-inspired meal that had a highlight of sheer genius. The chicken was very good and the green beans with a tomato curry sauce were fine, but the following recipe was really a standout.

Bell Peppers Stuffed with Mustard Dill Curried Potatoes

This was fantastic. Vegetarian, very satisfying and could be used as an entrée as well as a side.

2 large bell peppers (mine were variegated)
4 small Yukon gold and/or new red potatoes
1 red salad onion
4 cloves garlic
1 T dill seed (deck plant from Silver Heights)
1 T mustard seed
1 t turmeric
2 T olive or vegetable oil

Boil the potatoes until tender. While they are boiling, halve (the long way) and seed the bell peppers. Dice one of the halves, reserving the other three for stuffing. Dice the onion and mince the garlic.

When potatoes are done, drain thoroughly. Heat oil in a heavy-bottomed pan (cast iron is best) with the dill and mustard seed. When seeds start to pop, add onion, garlic and chopped bell pepper. While the vegetables are cooking, cut the potatoes into ½ inch dice and add, with the turmeric when the onions are just translucent. Sautee for 5 to 10 minutes, or until edges of the potatoes start to brown. Place three bell pepper halves in a baking dish hollow side up and fill with the potato mixture. Bake in a 350 degree oven until the peppers are tender (30-45 minutes).

This accompanied two other really spicy dishes, so I left it fairly neutral, but it would’ve been great spiced up with fresh or dried chiles as well. Additionally, the flavors really mellowed in the refrigerator overnight, so the leftovers were actually better; it could easily be made the day before and then reheated in the oven.