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This weekend, try making this amazing rice-stuffed capsicums. Add a little cheese on top and you’ll have an exotic dish that can go as a snack or a main course dish. The uniqueness of this dish are the capsicums that make the perfect vessels for the rice inside. Kids will simply love these colourful cups and would finish their share of veggies without the slightest fuss.
|Serves||Preparation Time||Cooking Time|
|5 People||30 – 35 Minutes||25-30 Minutes|
- 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
Soak basmati rice in water for around half an hour.
Drain, and fry rice with a little ghee.
Grind green chillies, ginger and garlic to make a paste.
Next, heat a tbsp of oil in a heavy-bottom pan and add cinnamon, cloves and bay leaves.
Then add cumin seeds and allow it to crackle.
Next, add ground paste and mix it properly.
After about 2 mins of adding the ground paste, add onions and fry till they become translucent.
Next comes chopped tomatoes. Add them and fry till they become soft.
Add the mint leaves and fry for 10 minutes.
After mint leaves, add coriander leaves, coconut milk, rice and required salt.
Add around 2 cups of water and keep it in a rice cooker for 2 whistles.
In the meantime, chop off the top of the bell pepper and remove the seeds.
Boil the bell peppers in water and keep for 10 mins.
Remove the bell pepper and stuff it with the cooked rice.
Top it with a dollop of ghee. Repeat for all the bell peppers.
Preheat oven to 400 degree Fahrenheit and bake the bell peppers for 10 minutes.
Remove it from oven and serve hot.
|Calories||371 K cal|