Stuffed peppers recipe is scrumptious, yet very healthy. Instead of market available sauce and vinegar, we have used home-made chili sauce with no harmful ingredients. Moreover, stuffing is prepared with protein-packed ingredients, kidney beans, Paneer, veggies, and cheese. The best appetizer to try. I loved it.
Prep time: 20 minutes
Cook time: 50 minutes
7-8 bell peppers (green, red, yellow of your choice)
250 gm kidney beans (rajma)
2 big onions
2 big tomatoes
11-12 dry red chili
10-12 garlic cloves
2 tbsp Tomato ketchup
1/2 tsp Cumin seeds
Salt as per taste
1/2 tsp turmeric powder
1 tsp coriander powder
1 tbsp vegetable oil
50 gm cheese
Water as per requirement
Take Kidney beans in a bowl, and after washing with clean water, let it soak in warm water. The preferable time for soaking is at least 5-6 hours, but in case, you keep them for lesser time, add around 1/4 tsp baking soda and salt to taste before putting it into the pressure cooker.
Cook it for 6-7 whistle or until Rajma is appropriately done and turns a little mushy.
Red Chili Sauce preparation:
Soak dry red chilis in warm water for 15-20 minutes.
Transfer soak red chilis to the mixing bowl and add garlic, 1/4 tsp cumin seeds to it.
Sprinkle a pinch of salt, add around 2 tbsp of water and grind it to get a coarse paste. Put it aside for a while.
Preparation For Stuffing:
Take oil in a skillet, add cumin seeds, and chopped onions to it. Cook it with continual stirring till onions soften and become translucent.
Next, add chopped tomatoes to it, add pinch of salt and let it cook for 3-4 minutes.
Once it softens a little add 2 tbsp of red chili sauce or as per spiciness, you can tolerate. To that, add turmeric powder and coriander powder.
Stir the mixture and let it cook till oil separates on the sides.
Add boiled kidney beans to the above mixture, 2 tbsp of tomato ketchup and sprinkle salt as per taste. Mix the mixture well and let it cool.
Cut the top of the bell peppers and deseed them. Also, get ready with chopped Paneer/Cottage cheese and Mozzarella cheese.
At the base, add pieces of Paneer, followed by Kidney beans/Rajma mixture.
Repeat the process till the bell peppers are fully filled.
Add grated or pieces of cheese on it and transfer them into oven tray.
Pre-heat the oven and bake them at 180°C for 30 minutes or till the cheese melts and peppers get a little tender.
Enjoy hot, tangy and spicy stuffed peppers, all unique in taste.