Stuffed Bell Peppers

Stuffed Bell Peppers non-veg

From   Firangi Tadka
easy

Prep: 20 minutes

cook

Cook: 25 minutes

easy

Method: Moderate

snack

Course: Main Course

Main Course

Type: American

This dish is quite wholesome – it has vegetables, chicken, rice and aromatics

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

Methods

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