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Indian-style Stuffed Baked Potatoes With Bell

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      Title: INDIAN-STYLE STUFFED BAKED POTATOES WITH BELL
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
 
           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)
 
  Chutney:  Combine chutney ingredients in a food processor and puree
  until smooth.  Set aside.
  
  , croll, uit ? Potatoes and vegetables: Preheat oven to
  400 degrees. Prick potatoes and back for 1 hour. Place carrots and
  zucchini and bell pepper on a non-stick baking tray or trays lined
  with parchment. Drizzle or spray with oil and toos to cover. Bake
  vegetables about 45 minutes, turning once, until tender and browned.
  
  Remove baked potatoes from oven and cut in half lengthwise. Scoop out
  flesh into a bowl, leaving a 1/2-inch-thick potato shell. Mash potato
  flesh, then mix in cilantro, soy cheese, jalapenos and salt if
  desired.
  
  Spoon potatoe mixture into shells and return to oven for about 15
  minutes to reheat.  Top with roasted vegetables and drizzle with
  chutney and a sprinkle of mustard seeds if desired. Serve 2 potato
  halves per person.
  
  From Vegetarian Times, October 1993 Converted by MMCONV vers. 1.40 ---
 
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