Rice Stuffed Baked Capsicum

• 4 bell peppers, pick a mix of red, yellow and green
• 1 onion, finely chopped
• 3 tomatoes, finely chopped
• 1 cup basmati rice
• ½ inch cinnamon stick
• 2 Nos cloves
• 1 bay leaf
• 1 tsp cumin seeds
• 1/3 cup mint leaves
• 1/2 cup coconut milk
• A handful of coriander leaves
• 1.5 cups water
• 2 tbsp oil
• Salt to taste
• 3-4 Nos green chillies
• 1″ ginger
• 3 cloves garlic

Method

Step 1

Soak basmati rice in water for around half an hour.

Step 2

Drain, and fry rice with a little ghee.

Step 3

Grind green chillies, ginger and garlic to make a paste.

Step 4

Next, heat a tbsp of oil in a heavy-bottom pan and add cinnamon, cloves and bay leaves.

Step 5

Then add cumin seeds and allow it to crackle.

Step 6

Next, add ground paste and mix it properly.

Step 7

After about 2 mins of adding the ground paste, add onions and fry till they become translucent.

Step 8

Next comes chopped tomatoes. Add them and fry till they become soft.

Step 9

Add the mint leaves and fry for 10 minutes.

Step 10

After mint leaves, add coriander leaves, coconut milk, rice and required salt.

Step 11

Add around 2 cups of water and keep it in a rice cooker for 2 whistles.

Step 12

In the meantime, chop off the top of the bell pepper and remove the seeds.

Step 13

Boil the bell peppers in water and keep for 10 mins.

Step 14

Remove the bell pepper and stuff it with the cooked rice.

Step 15

Top it with a dollop of ghee. Repeat for all the bell peppers.

Step 16

Preheat oven to 400 degree Fahrenheit and bake the bell peppers for 10 minutes.

Step 17

Remove it from oven and serve hot.

Nutritional Information

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