Leftover Rice-Stuffed Capsicum
This leftover rice-stuffed capsicum recipe is an easy Indian-style stuffed peppers dish made with pantry spices and paneer. Smoky on the outside and warmly spiced within, it’s a practical way to turn day-old rice into a wholesome, one-bowl meal.
Leftover rice recipes are a lifesaver on busy weeknights, especially when you want something beyond fried rice or masala bhaat. If you are a regular rice eater, then leftover rice tucked in the corner of a refrigerator shelf is probably as much a thing in your household as mine. And while fried rice or masala bhaat made with leftover rice is fun, there’s always room for something new, right?
Cue the Leftover Rice-Stuffed Capsicum, because it’s rare when we don’t have green peppers at home. And yes, I’m to be blamed for the capsicum fixation because I love peppers!
The Leftover Rice Stuffed Capsicum came about on one of those days when we’d delayed vegetable shopping until the last minute. Which boiled down to the refrigerator and pantry being bare of any other vegetables to make a mean fried rice. And since the parents liked my spin on these stuffed capsicums, I consider it a win enough to share the quick recipe.
THINGS TO REMEMBER
- Choose large or medium-sized capsicums. They are easier to stuff.
- Once you’ve cut the top of the capsicum, don’t discard it. Trim the capsicum caps from around the stem and add them to the stuffing.
- Bring the rice to room temperature before you start cooking.
- For a non-vegetarian version, you can replace the paneer (Indian cottage cheese) with your choice of meat, or even shrimp.
- And yes, as I’ve mentioned before, feel free to play around with the spice combinations and seasoning to suit your palate.
Leftover Rice Stuffed Capsicum
Ingredients
- 3-4 Medium green capsicums (bell peppers)
- 1 cup Cooked leftover rice
- 1 cup Paneer/Indian Cottage Cheese (grated)
- 4 tbsp Olive Oil
- Curry Leaves
- 1 tsp Minced Garlic
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- 1 tbsp Tomato Ketchup
- 2-3 tbsp Warm water
- Salt (as required)
Instructions
- Cut the top of the capsicum and gently scoop out the insides. Wash well and pat dry.
- Make a mixture of 2 tbsp olive oil and salt as needed.
- Coat the capsicum with this oil and salt mix – inside and outside.
- Roast the capsicum on an open flame till lightly charred. Set aside.
- In a pan, heat the remaining oil.
- Add minced garlic and curry leaves.
- Add grated paneer, turmeric powder, red chilli powder, cumin powder and coriander powder. Cook for 2 minutes, stirring frequently.
- Add the rice, tomato ketchup, salt and about 2-3 tablespoons of warm water. Toss well.
- Cover and cook for 3-4 minutes on low flame till the rice is as soft as you like it.
- Adjust seasoning to your taste.
- Remove from flame and stuff the roasted capsicums with this mix.
- Top with grated cheese or fresh coriander, and cut through that smoky skin into the warmly spiced rice within.
