By Devi Poojari
A classic Indian preparation usually made by stuffing a potato filling into hollowed out green bell peppers, before cooking, this version of stuffed bell peppers uses rice, but still with the old-school charm.
4 medium-sized bell peppers 1 cup leftover rice 1 small onion, chopped 1 teaspoon ginger-garlic paste 1 small tomato, chopped 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon kalonji seeds ¼ teaspoon garam masala 1 tablespoon vegetable oil Salt, to taste Cheese, for topping
Scoop out the seeds and membranes after cutting the tops off of the peppers and set aside for later.
Heat some oil in a pan and temper the cumin and kalonji seeds.
Add the chopped onion and fry for a couple of minutes, followed by the ginger-garlic paste and spice powders.
Add the tomato and cook until everything is integrated into a mush before adding the rice and seasoning with salt.
Toss well to combine and cool for a few minutes before spooning into the hollows of the capsicum and fill to the brim.
Sprinkle grated cheese on top and drizzle some oil over the stuffed capsicum and bake in an oven for 15 minutes at 160 degrees. Serve hot.