Zesty Rajma-Stuffed Bell Peppers Recipe

About this recipe

Flavorful and hearty rajma-stuffed bell peppers, baked to perfection with a tangy tomato masala. A protein-rich and satisfying lunch option.

Ingredients

• 400G Chtoura Dark Red Kidney Beans
• 1 piece Yellow Bell Pepper
• - Baby Tomatoes
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 250 ml Olive Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Soak and boil the rajma until tender, then drain and set aside.
2. 2. Finely chop the onions, tomatoes, garlic, and ginger.
3. 3. Heat olive oil in a pan, sauté onions, garlic, and ginger until fragrant.
4. 4. Add chopped tomatoes and cook until soft, forming a masala base.
5. 5. Mix in coriander powder, cumin powder, turmeric, chili powder, and salt.
6. 6. Add the boiled rajma to the masala, stirring well to combine flavors.
7. 7. Slice the tops off the bell peppers and remove seeds and membranes.
8. 8. Stuff the prepared rajma masala into the hollowed bell peppers.
9. 9. Place the stuffed peppers in a baking dish, drizzle with olive oil.
10. 10. Bake in a preheated oven at 180°C for 20 minutes until peppers are tender.
11. 11. Garnish with fresh coriander leaves before serving.