Stuffed and Baked Bell Peppers

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VEG

Stuffed and baked Bell Peppers are a very popular delicacy across the world. You can fill them with meat, veggies, cheese, and rice or even with noodles. Here I have shared the recipe for vegetarian stuffed and baked bell peppers.

Ingredients

Bell Peppers – Medium, green - 2

Olive oil - 2tbsp

Onion, diced – 1 medium

Garlic powder - 1tsp

Ground cumin - 1 tsp

Smoked paprika - 1 tsp

Mexican Chilli Powder - 1 tsp

Red kidney beans - Drained, rinsed – 400 g

Tomatoes – diced, 2 medium

Cooked Brown Rice – 125 g

Coriander - Chopped ½ bunch

Grated cheese - 1 medium cup

Lemon Juice - 2tbsp

Preparation

1.   Preheat oven to 200°c. Cut capsicums in half lengthwise. Discard seeds and membrane, leaving stems intact. Place in a roasting pan, cut side-up and bake for 15 minutes.

2.   Meanwhile, heat 1 tbsp. olive oil in a fry pan. Add onion and cook over medium heat for 5 minutes or until softened. Add spices and cook for another 5 minutes.

3.   Cook beans, tomato, and rice in 1/4 cup water. Simmer for 10 minutes or until slightly thickened. Add ½ of the coriander and season with salt and pepper.

4.   Fill the mixture into capsicum shells using a spoon. Scatter with cheese, return to oven and bake for 20 minutes until capsicum is tender and cheese slightly browned.

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