Appetizer
Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe Step By Step
If you enjoy Mexican Inspired Vegetarian Oven Roasted Stuffed Pepper Recipe Step By Step cuisine, this Appetizer recipe is worth trying at home....
⏱️
15 Min Prep
🔥
70 Min Cook
🍽️
12 Servings
🥗
Vegetarian
Ingredients
- 6 Red Bell pepper (Capsicum) - or yellow
- 2 cups Rice - cooked
- 1 Onion - finely chopped
- 1 Tomato
- 2 cloves Garlic - minced finely
- 2 Celery - stalks
- 1/2 cup Rajma (Large Kidney Beans) - cooked
- 1/2 teaspoon Paprika powder - smoked
- 1/2 teaspoon Cumin powder (Jeera)
- 1/4 cup Paneer (Homemade Cottage Cheese) - grated
- 1/2 cup Cheddar cheese - grated
- Salt and Pepper - to taste
- 1/4 cup Coriander (Dhania) Leaves - finely chopped
- 3 tablespoons Mint Leaves (Pudina) - chopped finely
Instructions
1
To begin making the Mexican Inspired Vegetarian Oven Roasted Stuffed Peppers, the first step is to half-char the peppers.
2
Begin by preheating your oven at 200 degrees C for 15 mins.Meanwhile, thoroughly wash the peppers and pat them completely dehydrated.
3
Then, cut the tops off to create a cavity in the peppers.
4
Using a spoon, scoop out the seeds.
5
You may need to also gently cut off a little from the bottom of the peppers, so as to flatten the peppers and stabilize them when placed upright.Next, line a baking tray with foil.
6
Coat the peppers generously, on the outside with olive fat and line them on the baking tray, standing upright, with the open tops facing upwards.
7
Place them in the oven, reduce the temperature to 180 degrees C and let them char for 15 mins, until they are partially roasted, but not cooked fully.
8
Take care to keep a watch over them, as they should not overcook and wilt down too much. In the meantime, prepare the rice filling.
9
toasty some olive fat in a skillet.
10
introduce in the onions and garlic and toss it on a high toasty until the onions are wilted and pale.
11
introduce the cut up celery and sauté for 3-4 mins.The next step is to introduce the tomatoes, table salt, pepper and allow the whole mixture to prepare till mushy.
12
At this stage, introduce the paprika and cumin ground mix and allow the spices to prepare through.Next, throw in the cooked kidney beans too.
13
Mash up a few of them to create a little thickness.
14
The mixture should be glossy and hearty.introduce the cooked rice next, and toss together on a high flame till the rice is well incorporated.
15
introduce the grated paneer, cut up coriander and cut up mint too and toss together thoroughly.Turn the flame off and introduce the grated cheddar and toss together well.
16
The latent toasty of the rice will cause the cheddar to thaw a little.
17
This is essential.When the peppers have roasted partially, remove them from the oven and allow them to cool.
18
Allow the oven to continue to pre toasty, so you can put the peppers back inside once you have stuffed them.Using a tablespoon, fill the peppers with the rice mixture, taking care to press it in and fill the cavity tightly.
19
You may accentuate the tops with coriander and grated cheddar dairy topping too.
20
Line the stuffed peppers back on the baking tray and return them to the oven for another 15-17 mins or until they begin to shrivel and char in some places.Remove from the oven and present. present the Oven Roasted Stuffed Bell Peppers as an appetizer along with Enchiladas Stuffed With Beans and Tartare Dip formula as main course and followed by a dessert of Sticky Date (Fig) & Walnut Pudding formula with Toffee gravy.
Recipe Information
Cuisine
Mexican
Mexican
Course
Appetizer
Appetizer
Diet
Vegetarian
Vegetarian
Total Time
85 mins
85 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
70 minsTotal Time
85 minsMaster Chef
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