We are cooking up a treat.
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Stuffed Bell Peppers
Red bell pepper (Lal Shimla Mirch) – 1, cored and de-seeded
Green capsicum(Hari shimla mirch) – 1, cored and de-seeded
Yellow bell pepper (Peli shimla Mirch) – 1, cored and de-seeded
Onion(Pyaaz) -1, finely chopped
Salt -1 tsp
Ground black pepper (kuti hui kali mirch)– 1 tsp
Mexican seasoning – 1 tsp
Oil – 3 tbsp
Carrot (Gajar)– 1, thinly sliced
Garlic(Lehsun) – 1 clove, finely chopped
Brown sugar – 1 tbsp
Rice (Chawal) -1 cup, cooked
Tomato(Tamatar) – 1 cup, finely chopped
Chicken(Murgh) – 100 gms, boiled and shredded
Grated cheese – approx 1 tbsp (for each bell pepper)
Tomato ketchup - opt
For Mexican seasoning combine & grind in a mixer:
1 tsp umin(jeera)
2 tsp Chilli flakes
2 tsp oregano or ½ tsp Ajwain
(This seasoning can be stored for 6 months)
Sauté garlic and onion in 1 tbsp of oil for 2-3 mins, on high flame. Add chicken, salt, black pepper powder, finely chopped tops of the capsicum and bell peppers, carrot, tomato and mix. Add rice, brown sugar, Mex seasoning, salt and mix well to complete stuffing.
Put the stuffing into each bell pepper and capsicum and place in a pan with 2 tbsp of oil from all sides. Add a tbsp of cheese and a dash of tomato ketchup on each stuffed bell pepper. Cover and cook for 10 mins.
Serves 3 - 4