Hearty Rajma-Stuffed Bell Peppers Recipe

About this recipe

Flavorful bell peppers stuffed with spiced rajma, aromatic herbs, and rice. This dish combines rich textures and wholesome ingredients for a satisfying meal.

Ingredients

• 400G Chtoura Dark Red Kidney Beans
• 1 kg Rice
• 1 kg Bell Peppers
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 50 g Cumin Powder
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Soak the rajma overnight and cook until tender in a pressure cooker.
2. 2. Wash and cut the tops off the bell peppers, removing seeds and membranes.
3. 3. Heat oil in a pan and sauté finely chopped onions, garlic, and ginger until golden.
4. 4. Add chopped tomatoes and cook until soft, forming a base for the stuffing.
5. 5. Mix cooked rajma, rice, and spices into the pan, stirring well to combine.
6. 6. Adjust salt and sprinkle chopped coriander leaves into the stuffing mixture.
7. 7. Stuff the prepared bell peppers tightly with the rajma-rice filling.
8. 8. Preheat an oven to 180°C, and place the stuffed bell peppers on a baking tray.
9. 9. Bake for 20-25 minutes until the peppers are tender and slightly charred.
10. 10. Remove the peppers and garnish with fresh coriander leaves before serving.