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Stuffed Bell Peppers

Stuffed Bell Peppers

Bell Peppers stuffed with delicately flavored spicy rice.. The sweetness of the peppers perfectly balances the spiciness of the rice..
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Ingredients
  

  • 4 Bell Peppers
  • 1 ½ cups Rice cooked
  • 1 cup Vegetables your choice. I used frozen mixed veggies
  • 1 Onion chopped
  • 1 garlic + 2 chillies crushed into a paste
  • 1 tsp Cumin Seeds
  • 1 Cinnamon Stick
  • 8 Green Cardamoms
  • 6 Cloves
  • 1 tsp Turmeric
  • 1 ½ tsp Garam Masala
  • 4 tbsp Lemon Juice
  • Cheese optional
  • Ghee
  • Salt to taste

Instructions
 

Filling

  • Dry roast the cinnamon stick, cardamom and cloves individually. Let them cool and grind them together to a fine powder.
  • Melt the ghee in a wok or any flat-bottom pan, pour the cumin seeds in it and allow them to splutter.
  • Add the garlic-chili paste and cook till the raw smell vanishes. Then add in the onions and saute till it is golden brown on both sides.
  • Mix in the frozen vegetables and cook for 3-4 more minutes.
  • Sprinkle in all the dry masala powders; cinnamon-cardamom-clove mix, turmeric and garam masala and saute for a minute.
  • Finally add the cooked rice and stir for 4-5 minutes till the spices blend in nicely. Sprinkle a dash of lemon juice.
  • Take the rice mixture off the heat and allow it to cool.

Assembly

  • Cut the tops of the bell peppers and remove the seeds and veins.
  • Stuff the peppers with the above rice mixture and place them in a baking dish.
  • Fill the baking dish with a little water and wrap it with aluminum foil.
  • Bake the peppers at 350F for 45 minutes.
  • Optional Step; After 30-35 minutes you can take the foil off and add a little cheese and continue baking till the cheese melts.
  • Serve hot.