Bell Peppers with mushroom and rice filling

 

Don’t stuff bell peppers with potatoes. Here’s something different … Bell Peppers with Mushroom and Rice Filling…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

In this recipe the raw rice is cooked inside the bell peppers. The rice and mushroom filling along with the cheese crust and the sweetness of the bell peppers tastes awesome. It turns out to be a fancy dish that is enjoyed by everyone in my family.

 

It’s an easy recipe, one that you will be able to follow perfectly.

So no more potato filling for bell peppers. Make your bharwa mirch with rice.

 Click the link below for the video:

BELL PEPPERS WITH MUSHROOM AND RICE FILLING         Makes 6

Ingredients:

Bell peppers (any colour) – 3 large

Basmati rice – 6 to 8 tbsp

Onion (chopped finely) – 1 large

Garlic (chopped finely) – 4 cloves

Button mushroom (chopped finely) – 1 ½ cup

Broccoli (small florets) – 1 cup

Peas – ½ cup

Dark Soy Sauce – 1 tsp

Red Chili Sauce – to taste

Fresh tomato paste – 1 ¼ cup

Roasted cumin powder – 1 tsp

Coriander (chopped) – 2 tbsp + extra for garnish

Processed cheese (grated) – 3 tbsp + ¼ cup

Mozzarella (grated) – 3 tbsp + ¼ cup

Milk – 2 to 3 tbsp

Fresh cream – 1 tbsp

Extra virgin olive oil – 2 tbsp + extra for greasing the dish

Vegetable oil – 2 tbsp

Salt – to taste

  

Method:

1.    Cut the bell peppers along the length in halves. Discard the seeds and keep aside.

2.    Wash and drain the rice. Add ¼ cup of fresh tomato paste to it and mix well. Keep aside for 20 minutes.

3.    To make the filling, heat 2 tablespoon of oil in a pan and toss in the onion. Cook till light pink in colour. Add in the chopped garlic, a pinch of salt and a large pinch of pepper powder. Cook till the raw smell of the garlic goes away.

4.    Add the mushroom and cook stirring till they have released water. Next, add in the broccoli and peas. Pour in the dark soy sauce and red chili sauce mix well and cook for 2 minutes. Add in the remaining tomato paste, season with more salt, sprinkle a tsp of cumin powder, mix well and bring to a boil. Cook for 3 minutes on medium heat. Turn off the heat. Add in the rice. Mix well and leave it to cool down.

5.    Once it has cooled down, add in 2 tbsp of chopped coriander and 3 tbsp each of grated processed cheese and mozzarella. Pour in 2 tbsp of olive oil and mix well.

6.    Grease a large baking dish/tray with olive oil. Fill the bell pepper halves with the mixture. Arrange them on the dish. Cover the dish with foil. Bake in a preheated oven at 180 degrees C for 40 minutes or until the rice is fully cooked and fluffy. Take it out and remove the foil.

7.    Mix the remaining cheese with milk and cream. Spread the milk and cheese mix over the baked peppers. Bake at 200 degrees C for 5 minutes or until the cheese melts and has a nice colour on it.

8.    Drizzle with the pan juices and garnish with chopped coriander. Serve hot with bread and salad on the side to make a meal.

© Rinki’s Kitchen