Baked Stuffed Bell Peppers With Spiced Rice Recipe

About this recipe

A delicious and wholesome dinner option featuring tender bell peppers stuffed with aromatic spiced rice, perfect for those following a Jain vegetarian diet.

Ingredients

• 250 g Organic Certified Green Capsicum (Donne Menasinakaayi)
• 200 g Id Soft And Creamy Paneer
• 1 pack (100 g) Catch Red Kuti Mirch
• 500 G Kinwaaquinoa
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Cut the tops off 4 large green bell peppers and remove the seeds and membranes.
2. 2. Bring a large pot of salted water to a boil. Add the peppers and boil them, covered, for 10 minutes, turning once, until slightly tender but firm enough to hold their shape. Drain and set aside.
3. 3. In a mixing bowl, combine 4 cups of cooked quinoa, 1 cup of grated paneer, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1/2 teaspoon of cumin, 1/2 teaspoon of red chili powder, and salt to taste. Mix well to evenly coat the quinoa with the spices.
4. 4. Stuff each bell pepper with the spiced quinoa mixture, pressing gently to fill them completely.
5. 5. Preheat your oven to 350°F (175°C). Arrange the stuffed peppers upright in a baking dish.
6. 6. Bake the peppers in the preheated oven for 30 minutes, until the tops are slightly golden and the peppers are tender.
7. 7. Remove from the oven and let cool slightly before serving. Serve warm as is or with a side of yogurt for added flavor.