Home Cook Together. Celebrate Life.

IndianAuthentic Cuisine

Indian Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

Indian Stuffed Peppers 2

Indian Stuffed Peppers 2 is a cherished dish that finds its place in everyday Indian homes, gracing tables for casual weeknight dinners and weekend family gatherings alike. This home-style version captures the essence of Indian comfort food, where each cook brings their own touch, from the judicious seasoning by hand to the generous use of olive oil that binds the ingredients together.

The dish promises a satisfying bite, with bell peppers offering a tender, slightly sweet contrast to the savory rice filling. The filling itself is a medley of flavors; rice absorbs the aromatic essence of sautéed onions and herbs, creating a balance that is both hearty and aromatic. It's a dish meant to be shared, each pepper a self-contained parcel of comfort.

Ingredients

  • 6bell peppers
  • 200 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by preparing the bell peppers: slice off the tops and remove the seeds and membranes inside. Rinse them under cold water and pat dry with a clean kitchen towel. This ensures the peppers are ready to be filled and will cook evenly.
  2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Set the rice aside to drain.
  3. Finely chop 1 onion and set it aside. In a large pan, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes soft and translucent. This will take on a sweet aroma, indicating the onions are perfectly cooked.
  4. Add the rinsed rice to the pan with the onions, stirring to coat the grains in the oil. This step helps toasting the rice slightly, enhancing its flavor. Season with fine sea salt and black pepper to taste, ensuring the rice is well seasoned.
  5. Pour in enough water to cover the rice by about 1 cm. Bring the mixture to a gentle simmer. Cover the pan with a lid and reduce the heat to low. Cook until the rice is tender and has absorbed all the water, with a fluffy texture.
  6. Preheat your oven to 180°C (350°F). Stuff each prepared bell pepper with the rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish, ensuring they are snugly fit to prevent them from tipping over.
  7. Drizzle a little olive oil over the tops of the stuffed peppers and sprinkle with your choice of herbs. Cover the dish with aluminum foil and bake in the preheated oven. The peppers are done when they are tender and the tops are slightly charred.
  8. Remove the foil and let the peppers cool slightly. Taste the rice filling for salt, adjusting if necessary. Serve the Indian Stuffed Peppers warm, allowing everyone at the table to enjoy the flavors and textures.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Indian cuisine