• Prep Time 15-20 minutes
  • Cook Time 35-40 minutes
  • Serving For 4 People
  • Difficulty Easy
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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:-

  1. 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.
  2. 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.
  3. Add the tomato purée, chilli powder and salt and cook over low heat for one minute.
  4. 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.
  5. 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.
  6. Preheat an oven to 170ºC/325ºF/Gas Mark 3.
  7. 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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About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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