Use leftover rice and crispy capsicums to make these rice and Indian cottage cheese stuffed capsicums that are spicy, smoky and filling.
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 a rare day when we don’t have the green pepper at home. And yes, I’m to be blamed for the capsicum fixation because I love peppers!
The Leftover Rice Stuffed Capsicum resulted from one of those days when we’d delayed the vegetable shopping to 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 WHEN MAKING THE LEFTOVER RICE STUFFED CAPSICUM
- 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 bits of capsicum around the stem to add 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 meat of choice 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.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
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- 3-4 Capsicum L/M size
- 1 cup Leftover Rice
- 1 cup Paneer/Indian Cottage Cheer (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)
- 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 bite in.