Stuffed Bell Peppers

About Stuffed Bell Peppers

Ingredients

• • Medium red capsicum, a thin slice off the top, cored to make a cup 2
  • Medium green capsicum, a thin slice off the top, cored to make a cup 2
• Medium yellow capsicum, a thin slice off the top, cored to make a cup 2
• Oil 3 tbsps
• Garlic clove, finely chopped 1
• Medium onion, finely chopped 1
• Boneless chicken, boiled and shredded 100 gms
• Salt 1 tsp
• Black pepper powder 1 tsp
• Medium carrot, thinly sliced 1
• Tomatoes, finely chopped 1 cup
• Rice, cooked 1 cup
• Brown sugar 1 tbsp
• Mexican seasoning 1 tsp
• Processed cheese, grated 6 tbsps
• Tomato ketchup (optional) as required
• Mexican seasoning – grind together
• Cumin seeds 1 tsp
• Red chilli flakes 2 tsps
• Oregano 1 tsp

How to Make Stuffed Bell Peppers (Stepwise Photos)

Method

1. Finely chop the tops of the capsicums.
2. Heat 1 tbsp oil in a non-stick pan, add garlic and onion and saute on high heat for 2-3 minutes.
3. Add chicken, salt, black pepper powder, finely chopped tops of the capsicums, carrot and tomato and mix well.
4. Add rice, brown sugar, Mexican seasoning, salt and mix well to complete stuffing.
5. Put the stuffing into each capsicum, top with 1 tbsp cheese on each and a drizzle of tomato ketchup.
6. Heat remaining oil in a wide non-stick pan, place these stuffed capsicums in it. Cover and cook for 10 minutes.
7. Place them in serving platters and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps