This easy and interesting recipe for stuffed bell peppers is inspired by Middle Eastern cuisine and then turned into a fusion recipe with addition of herbs, spices and cheddar cheese. It is one of the first few experiments that I did with cooking vegetables as a teenager. It came out successful and became a favourite with my parents.
I was never too keen on vegetables as a kid, so I’ve worked real hard to make vegetables tempting and interesting for myself. Though it seems quick and easy to cook vegetables but it’s kind of tricky to get the flavours spot on. And that’s why many people run away from them.
Vegetables should be neither overcooked and mushy, nor undercooked and hard to chew. But most important of all, they should be paired with right ingredients that bring out their natural flavours.
From personal experience I can say that stuffed bell peppers is a wonderful way of making kids eat their vegetables. You can get creative with the stuffing, from non veg options like chicken, beef mince, sausages to eggs, mushrooms, mixed vegetables, left over Mac n cheese and rice, everthing tastes good with bell peppers. My daughter just finished eating a pepper and has saved the leftovers for her lunch.
2 large potatoes, peeled and boiled
1/2 cup peas, boiled
4-5 button mushrooms, sliced
1/2 teaspoon red chilli ground
1/2 teaspoon cumin seeds
1/2 teaspoon salt or to taste
1 small onion, finely chopped
a bunch coriander leaves, chopped
2 green chilli peppers, chopped
1/2 cup cooked rice
1/2 cup cheddar cheese, grated
1 tablespoon olive or coconut oil
This Is What You Do:
Wash and pat dry the peppers, cut off the tops and scoop out the seeds from inside.
In a big mixing bowl, add boiled potatoes and mash.
Add salt, red chilli powder and cumin seeds to mashed potatoes.
Add chopped coriander, green chilli peppers, onions, mushrooms and peas. Combine everything.
Preheat oven to 170C/340F. Lightly grease an oven proof dish, scoop the potato mixture into the peppers, place the tops back on.
Brush the skins of the peppers with oil. Place them in a baking dish and bake for 20-25 minutes. Or fill a deep frying pan with 1/4 inch water, place the peppers in the pan and cook covered on low heat for 7-8 minutes.
The peppers should be tender, but not too mushy to fall apart.
Remove the lids, sprinkle cheese on top and place in the oven or covered pan again for a couple of minutes or till the cheese melts.
Serve as a side with soup, couscous, garlic bread or any non veg main of your choice.