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Leftover Rice Stuffed Capsicum

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Ingredients Method

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)

Method
 

  1. Cut the top of the capsicum and gently scoop out the insides. Wash well and pat dry.
  2. Make a mixture of 2 tbsp olive oil and salt as needed.
  3. Coat the capsicum with this oil and salt mix – inside and outside.
  4. Roast the capsicum on an open flame till lightly charred. Set aside.
  5. In a pan, heat the remaining oil.
  6. Add minced garlic and curry leaves.
  7. Add grated paneer, turmeric powder, red chilli powder, cumin powder and coriander powder. Cook for 2 minutes, stirring frequently.
  8. Add the rice, tomato ketchup, salt and about 2-3 tablespoons of warm water. Toss well.
  9. Cover and cook for 3-4 minutes on low flame till the rice is as soft as you like it.
  10. Adjust seasoning to your taste.
  11. Remove from flame and stuff the roasted capsicums with this mix.
  12. Top with grated cheese or fresh coriander, and cut through that smoky skin into the warmly spiced rice within.