Stuffed Bell Pepper with Rice

We had gone to a Middle Eastern Restaurant couple of weeks back and there we had Stuffed Bell Pepper as one of the Entrée. It was delicious :) and from that day I wanted to try that dish at home. I bought some nice red, green and orange bell peppers during my last grocery shopping tried out the recipe for dinner. I wanted the dish to have more of Indian flavor so modified the recipe a little and came up with this!

Serves 2 - 4

Ingredients Required:

Bell Pepper - 4 (any color, more the colors looks nice :) )

Oil - for brushing the bell pepper

For the filling:

Rice - 1 cup

Onion - 1, chopped lengthwise

Garlic - 2 

Ginger - 1 tsp

Spring Onion - 4, chopped

Tomato - 1
Green Chilli - 1
Bell Pepper - 1/2, chopped

Black Pepper Powder - 1 tsp

Cinnamon stick - 1

Cloves - 2

Bay leaves - 1

Salt - to taste

Turmeric Powder - 1/2 tsp

Coriander Powder - 1 tsp

Dry mango Powder - 1 tsp

Olive oil - 1 tbsp

How to make?

Pressure cook the rice with 1 1/2 cup water and set aside.

Slit the bell pepper into half, or just remove the top part of it, remove the seeds and brush with oil on all the sides.

Pre-heat the oven to 400 F, in a greased baking pan place the bell pepper cut side down and roast for 25 minutes till the skin is brownish in color.

For the Filling:

In a pan, heat olive oil, add the cloves, bay leaves, cinnamon sticks.

Add the chopped spring onions, green chilli and onions and fry till the onions turn golden color.

Add the tomato, bell pepper and cook for couple more minutes.

Add all the masala powder and salt and allow to cook for few more minutes till the flavor blends in.

To this add the cooked rice, mix well and garnish with chopped cilantro and set aside.

Fill the cut bell peppers with this rice filling and place back in the oven for 5 - 10 more minutes and serve hot!

It was so colorful that Shrini spent more time clicking the pics than eating! :)