This is the kind of food I throw together when I do not have much going on in the fridge.
This happens more often than I would like as I am a sucker when it comes to making grocery lists.
I overestimate my ability to memorize things and then end up forgetting majority of them. But somehow, I always grab these colorful peppers on every grocery trip. I think it is the color and the idea of a colorful plate after cooking them draws me towards them. The result is I end up hoarding them more than required.
As a child I hated eating bell peppers, just like Shin Chan ( 😉 ), but over the years I have understood their nutrition value and they have become a staple in my pantry. They are an excellent source of vitamin A ,vitamin C and vitamin B6.
I like Red peppers more as they have a sweet and tangy taste compared to their green and yellow counterparts.
Did you know red peppers are basically a product of a matured green bell peppers? They are left on the plant to mature and in that process they turn yellow first and then red. Hence red is the sweeter one of them. That explains why green peppers are cheaper than the rest.
I love how versatile this vegetable is! You can cook it , char it as well as eat it raw.
The other day, I made a salad out of them, by chopping them finely, adding fresh lemon juice, salt, pepper with a touch of olive oil and chopped mint for garnish. Throw in there some cooked pasta and you have a great pasta salad. Will post that recipe some other time. I think I have an old picture of it on Instagram.
Anyway, coming back to this recipe, I love layering the filling. I start with the rice at the bottom, followed by vegetables (onions, potatoes, tomatoes) and finally top it off with cheese.
The cheese, when baked, forms a beautiful crust on top which gives a nice smoky flavor to the dish.
These stuffed peppers are quite easy to make and the colored peppers look lovely on the plates. I like to eat them as it is but they can be served with a side of mashed potatoes, rice pilaf or even a pasta salad.
Prep Time: 10 minutes
Cook Time: 15 -20 minutes
Bake Time: 30 minutes
Serves: 2 people
Ingredients: 3 colorful bell peppers 2 tsp Vegetable Oil 1 medium Onion chopped 2 garlic cloves (minced) 1 ripe medium Tomato chopped 2 Tbsp Lemon juice Salt + Pepper to taste 1/2 cup Mozzarella cheese 2 cups potatoes cut in small cubes 1 cup cooked rice (leftover rice ideal) Coriander + Mint for garnish 1 tsp Olive Oil (for coating)
- Heat oil and minced garlic over medium heat in a large skillet. Then add your vegetables, I have used onions, potatoes and tomatoes. Cook them for 7-8 minutes together.
- To that add red chilly powder, turmeric, cumin, lemon juice, salt and pepper and cook for another 10 minutes. Remove the vegetable mixture from the pan and keep it aside. To the same pan add in cooked rice so that it soaks up all the flavor, garnish and mix everything together.
- Cut tops from green peppers; discard seeds and membranes.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.
- Stuff peppers with the vegetable mixture and top it off with mozzarella cheese.Coat the peppers with Olive oil before placing them in a 10x6x2 baking dish.
- Bake, at 350 or 180 degree oven for 30 minutes.
- Serve it with a side of mash potatoes or a pasta salad. Enjoy!