I was craving for stuffed Capsicum/Peppers from past one week. And when I saw the peppers here from Cynthia, I could not resist anymore. So here is my version of stuffed peppers!!
The recipe of Stuffed Peppers varies from person to person. Each one has their own version of stuffing.
These brightly colored bell peppers be it red, green or yellow, are rich source of nutrients!!
Selecting the Bell Peppers: When selecting, peppers should be well shaped and firm. The skin should be unwrinkled and their stems fresh and green.
Rice Stuffed Peppers:
Rice I used for this recipe is the vegetable fried rice, I made for lunch today.
You can use your imagination and stuff them with anything of your choice, be it potatoes, ground meat with veggies or rice.
Oil: 1 Tbsp
Salt, as per taste
Stuffing: 2 cups cooked vegetable rice, or any stuff of your choice
How I did it:
- Cut the top part of the peppers and remove the seeds inside.
- Place the peppers in a bowl of water enough to cover them, add salt and boil for 5 minutes.
- Remove and fill them with the vegetable rice. Cover them with the lids.
- Brush the peppers with oil, from outside and bake in a preheated oven for 10 minutes.
- Serve hot.
And the Verdict:
Impressive dish with the leftovers
This Colorful Platter is a feast to both eyes and the tummy 🙂