A complete meal in a couple capsicums!! I like 'stuffed capsicum' for two reasons. One is pure convenience, each stuffed capsicum incorporates all the food components. The second reason is that the flavours are utterly irresistible :-)
As per my promise, an easy to follow recipe, minimum preparation with maximum result.
Ingredients :
4 Capsicums (Bell Peppers) in your colour of choice
1 cup Cooked Rice
2 tablespoons finely chopped Onion
1 clove finely chopped Garlic
350-400g of Tomato puree (If not available use finely chopped tomatoes)
3/4 cup grated mozzarella cheese (or whichever cheese is available easily)
Dried Basil, Chilli flakes and Salt as per taste.Method :
Wash and pat dry the capsicums. Cut a thin slice from the stem end of each capsicum. Hold on to these 'caps', set them aside.
Remove the seeds and empty out the capsicum of all the membranes. Stand the capsicums in a plate / tray. If they tip over, cut a thin slice off the bottom so that they are able to stand without tipping over. This is important for when the capsicum is stuffed. Set these aside.
In a wok/pan/skillet, lightly spray some cooking oil (or about 1/2 a teaspoon, if you don't have a spray). Add the onion and garlic and cook on medium heat, stirring occasionally, till the onion is lightly brown.
Next add the cooked rice, tomato puree, dried basil, chilli flakes and salt. Cook for 2-3 minutes, just so the added ingredients warm up.
Remove from the heat.
Preheat the oven to 175 degrees C (Fan-forced). In a glass baking dish (I used a Pyrex roaster) stand the capsicums. Spoon the rice stuffing firmly into each capsicum, fill it to the top. Sprinkle the grated cheese over the stuffing.
Bake for about 15-20 minutes or till the cheese shows a pale brown. The capsicums too will show hints of brown near the top edge.
Remove from the oven and let stand for a couple minutes. Garnish with some more cheese and some dried basil.
The capsicums will have a little bite to them when you cut them open. Place the cut tops back on the capsicum when you serve them :-) They look so cute and when you take your first bite, it's all 'yummy'ness :-):-)
For a non-vegetarian option you could add your choice of meat along with the onion.
Enjoy!!
As per my promise, an easy to follow recipe, minimum preparation with maximum result.
Ingredients :
4 Capsicums (Bell Peppers) in your colour of choice
1 cup Cooked Rice
2 tablespoons finely chopped Onion
1 clove finely chopped Garlic
350-400g of Tomato puree (If not available use finely chopped tomatoes)
3/4 cup grated mozzarella cheese (or whichever cheese is available easily)
Dried Basil, Chilli flakes and Salt as per taste.Method :
Wash and pat dry the capsicums. Cut a thin slice from the stem end of each capsicum. Hold on to these 'caps', set them aside.
Remove the seeds and empty out the capsicum of all the membranes. Stand the capsicums in a plate / tray. If they tip over, cut a thin slice off the bottom so that they are able to stand without tipping over. This is important for when the capsicum is stuffed. Set these aside.
In a wok/pan/skillet, lightly spray some cooking oil (or about 1/2 a teaspoon, if you don't have a spray). Add the onion and garlic and cook on medium heat, stirring occasionally, till the onion is lightly brown.
Next add the cooked rice, tomato puree, dried basil, chilli flakes and salt. Cook for 2-3 minutes, just so the added ingredients warm up.
Remove from the heat.
Preheat the oven to 175 degrees C (Fan-forced). In a glass baking dish (I used a Pyrex roaster) stand the capsicums. Spoon the rice stuffing firmly into each capsicum, fill it to the top. Sprinkle the grated cheese over the stuffing.
Bake for about 15-20 minutes or till the cheese shows a pale brown. The capsicums too will show hints of brown near the top edge.
Remove from the oven and let stand for a couple minutes. Garnish with some more cheese and some dried basil.
The capsicums will have a little bite to them when you cut them open. Place the cut tops back on the capsicum when you serve them :-) They look so cute and when you take your first bite, it's all 'yummy'ness :-):-)
For a non-vegetarian option you could add your choice of meat along with the onion.
Enjoy!!
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