Vegetarian Stuffed Bell Peppers
Judul : Vegetarian Stuffed Bell Peppers
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Vegetarian Stuffed Bell Peppers
These Eye appealing Vegetarian stuffed Bell Peppers make a heart wholesome meal on weekends. Thickly sliced colorful bell peppers are stuffed with seasoned rice, vegetables and Paneer/Indian Cottage Cheese making it both delicious and filling. The stuffed bell peppers are finally topped with grated cheese, chili flakes and black pepper and either grilled or roasted on skillet over stove top. You can serve stuffed bell peppers as starters or as a side dish.
It is said that colors have healing powers and the colors we choose in our food is no exception. Also adding colors to our palate is the best way to brighten up our mood.
Including colored bell peppers/capsicum in our meals is one of the easy ways to add both color and nutrition. Bell peppers are rich source of antioxidants, vitamin A and C. They are a significant source of iron, Vitamin B6, protein and dietary fiber.
Related Event: Bell Pepper Creations @Foodie Monday Blog Hop
This vegetarian stuffed bell pepper dish is featured in the Foodie Monday Blog Hop group, a gourmet group on Facebook, where in a bunch of passionate food bloggers share their culinary creations every Monday, depending upon a pre determined theme. For the 301th week, Preethi di was our hostess and she proposed that we cook dishes with bell peppers as the star ingredient. Preethi di is a versatile food blogger and you can find many delicious easy to do recipes from around the globe on her blog. You might love to try out her, Bell Pepper Peas Fried Rice and Baked Mixed Vegetable Bites.
- Gluten Free
- Vegetarian
- Healthy and delicious
- Eye Appealing
- Kid Friendly
- Easy to make
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6
Ingredients:
- 3 medium Bell Peppers ( use red, green and yellow)
- 1/2 cup cooked rice
- 1/2 cup grated boiled potato
- 1/4 cup grated/ crumbled paneer/ Indian cottage cheese
- 1 small onion finely chopped
- 1/4 cup fresh/frozen green peas
- 1/4 cup fresh/ frozen sweet corn
- 1 tablespoon oil
- Few fresh mint leaves
- 1 tablespoon chili flakes
- 1 teaspoon black pepper powder
- 1 tablespoon ginger-garlic-green chili paste
- 4 cheese cubes or 1/2 cup grated processed cheese
- Salt to taste
Method:
- Rinse the bell peppers. Cut the tops and clean out the seeds and the membrane. Cut thick slices.
- Chop the pepper tops into 1/4 inch pieces.
- In a pan heat oil on medium flame and add finely chopped onions with a pinch of salt and saute the onions until they turn translucent.
- Next, add chopped bell pepper pieces, green peas, sweet corn and stir fry for 2 minutes and cover cook for another 1 minute.
- Add cooked rice and stir well. Next, add the crumbled paneer and grated boiled potatoes. Mix everything really well.
- Season the mixture with chili flakes and salt to taste. You may add more spice powders if you wish to.
- Add finely chopped mint leaves and put off the flame. Mash it well. Our stuffing for the bell peppers is ready.
- If using whole bell peppers, cook the bell peppers first in a microwave over high heat for 4-5 minutes, or until they soften a bit and fill it with the stuffing.
- You may add cooked red or black beans along with veggies, rice and cottage cheese to make it all the more nutritious. '
- For a vegan version, use crumbled tofu instead of cottage cheese and replace dairy cheese with any plant based cheese.
- If using frozen sweet corn and green peas, add them to a sieve and pour some water over it. Pat dry with a kitchen towel and then use them in the recipe.
- You can used brown rice if desired.
Would love to hear from you !
I hope you would love trying out this healthy and delicious vegetarian stuffed bell peppers.. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.
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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !
Happy Cooking !
Happy Eating !
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Poonam Bachhav
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Reviewed by Dean Miftahul Hamdan
on
June 14, 2021
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