Tomato mint rice stuffed and baked in capsicum

Tomato mint rice in stuffed capsicum

About:

Tomato mint flavoured rice with spices and stuffed in peppers. Peppers/capsicum tastes great either raw or cooked and spiced up the rice with paprika and Indian spices. The yogurt/sour cream is a perfect garnish which gives chill out with its cool and fresh taste.

Serves: 2-3
Preparation time: 10 minutes (excluding the cooking time of rice)
Cooking time: 15 minutes
Baking time: 30-35 minutes

Ingredients:

For tomato rice:

  • Cooked rice- 2cups (I used red rice-any kind of rice can be used)
  • Finely chopped onion-1medium size
  • Finely chopped tomato-2num
  • Tomato puree -1/2cup
  • Ginger-garlic paste-2tsp
  • Mint leaves-a handful
  • Paprika-1tsp
  • Turmeric-a pinch
  • Black cumin/cumin seeds-1 tsp
  • Cloves-5
  • Cinnamon-1”stick
  • Cardamoms-2
  • Salt- as per taste
  • Oil-2tsp
  • Chopped coriander- a handful

For serving:

  • Capsicum-6medium size
  • Oil-for brushing
  • Low fat thick yogurt/hung curd-1/4cup
  • Low fat grated mozzarella cheese-50gms
  • Sat-1/4 tsp

Garnishing:

  • Olive slices
  • Spring onion greens

Procedure:

For Tomato rice:

  • Heat oil in the pan; add cumin seeds, whole garam masala (Clove and Cinnamon) saute for few seconds.
  • Add onion, ginger-garlic paste and saute for 2-3 minutes/until onions are translucent.
  • Then add tomato puree, mint, paprika,turmeric, salt mix well and fry for a minute.
  • Add cooked rice, chopped tomato mix and simmer for 4-6minutes/until heated through.
  • (I love tomato chunks in my rice so added it in later stage, can add along with puree and cook completely)
  • Turn off the heat and sprinkle some chopped coriander.

Serve this rice alone with any yogurt dip.

For stuffing:

  • In a bowl combine yogurt/hung curd, salt, cheese and set aside.
  • Pre-heat the oven at 180 deg c.
  • Wash and cut the tops off the bell peppers, remove the stems, seeds and brush the peppers with oil. Place in the oven safe dish and bake uncovered for 15-18 minutes
  • When the peppers are ready, remove from the oven and fill with the rice then a tablespoon of yogurt mixture and bake for 12-15 minutes.
  • Once baked top it with olives and spring onion greens and enjoy.

Note:

  • Sour cream can be used alternatively to yogurt.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on August 28, 2014, in Indian, Main dish and tagged , , , , . Bookmark the permalink. 36 Comments.

  1. I have always had tomato separate and mint rice separate. This looks lovely πŸ™‚

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  2. This looks particularly yummy!

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  3. Ummey @notbikiniready

    This looks delish!

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  4. i loved baked and stuffed capsicum πŸ™‚

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  5. i love the minty rice stuffing.. the peppers mustve made one awesome meal.

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  6. Anything baked in capsicum is awesome naaa.. I do rice upma baked in capsicum

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  7. Love ur fusion stuffed capsicum with tomato rice:-) awesome

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  8. I have made stuffed bell peppers before but again you use an interesting combination of seasoning. I would have never combined these seasoning together. I definietly want to try this recipe. thanks
    Honey

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  9. Kitchenequations

    rice stuffing, looks interesting…. Capsicum burritos I would say πŸ˜€

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  10. it is like a meal on its own .. yummy

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  11. Reblogged this on Chef Ceaser.

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  12. Stuffed capsicum with rice very interesting…

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  13. I am sure this tasted awesome chitra..such a wonderful combo!

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  14. Foodie Adam & Cookie Eve

    Lovely dish Chits πŸ™‚

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  15. I really love stuffed peppers, looks so good.

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  16. very nice recipe………I love to have any kind of stuffed food…..I will definitely try this one…… πŸ™‚

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  17. Faerykissnaturals

    This is right up my alley! I LOVE Indian food, and making it! πŸ™‚

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