Recipe Description
Bell peppers stuffed, topped with cheese and baked.
Ingredients:-
- Grated processed cheese – 1 cup
- Rice, soaked – ¾ cup
- Red capsicum – 1 large
- Yellow capsicum – 1 large
- Green capsicum – 1 large
- Olive oil – 2 tablespoons
- Salt – to taste
- Onion, chopped – 1 medium
- Garlic cloves, chopped – 2-3 no
- Leek stalk, chopped – 2 inch
- Tomato purée – ¼ cup
- Red chilli powder – ½ teaspoon
- American corn kernels – ½ cup
- Jalapeño chilli, chopped – 1 no
Method:-
- Halve the capsicums lengthways leaving the stem intact. Remove the seeds and membranes. Rub one tablespoon of oil and a little salt inside and outside the capsicum halves and set aside for about ten minutes.
- Heat the remaining oil in a non stick pan; add the onions and sauté over a medium heat for two minutes. Add the garlic and leek and continue to sauté for a minute.
- Add the tomato purée, chilli powder and salt and cook over low heat for one minute.
- Add the rice and two-and-a-quarter cups of water and bring to a boil. Lower the heat, cover and cook till almost done.
- Stir in the corn kernels and jalapeño chilli and cook for another three to four minutes, or till the water is absorbed. Add half a cup of grated cheese and stir gently with a fork.
- Preheat an oven to 170ºC/325ºF/Gas Mark 3.
- Fill each capsicum half with the rice mixture and sprinkle a little of the remaining cheese over each capsicum. Place on a greased baking tray and bake for fifteen minutes or till capsicums have softened slightly. Serve hot.
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