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Indian Stuffed Peppers

Serves 4 to 6 Entree vegetarian

Indian Stuffed Peppers

Indian Stuffed Peppers, or Bharwan Shimla Mirch, finds its roots in the everyday kitchens of India, where practicality meets flavor. Often prepared for lunch or a light dinner, this dish is a staple in many homes, showcasing the beauty of simplicity and the art of making the most with what's at hand. It's a dish that reflects the heart of home cooking, where seasoned hands measure by feel and instinct.

The dish bursts with the sweet earthiness of bell peppers, which cradle a savory filling of rice and onions, all enriched with olive oil. The herbs weave subtle notes throughout, while salt and black pepper are added with a practiced touch, creating a balance that is both comforting and satisfying. Indian Stuffed Peppers invite you to savor each bite, a reminder of the warmth and generosity of the home kitchen.

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, creating a hollow space for the stuffing. Rinse them under cold water and pat dry. Set them aside on a plate.
  2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain well and set aside.
  3. Finely chop 1 onion and set it aside. Heat 80 ml of olive oil in a large skillet over medium heat. Once the oil shimmers, add the chopped onion and sauté, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes.
  4. Add the rinsed rice to the skillet with the onions. Stir to coat the rice with the oil and onion mixture. Cook for another 2-3 minutes until the rice begins to look slightly opaque.
  5. Season the rice mixture with fine sea salt and black pepper to taste. Add your choice of herbs, such as cilantro or mint, finely chopped. Stir well to combine, ensuring the herbs are evenly distributed throughout the rice.
  6. Carefully stuff each prepared bell pepper with the rice mixture, pressing down gently to fill them completely. Place the stuffed peppers upright in a deep baking dish, ensuring they are snugly fit to prevent tipping.
  7. Pour a small amount of water into the base of the baking dish, just enough to cover the bottom. Cover the dish with aluminum foil to trap steam, which will help cook the rice inside the peppers.
  8. Place the baking dish in a preheated oven at 180°C (350°F). Bake until the peppers are tender and the rice is fully cooked, about 30-40 minutes. The peppers should be soft to the touch but still hold their shape.
  9. Remove the foil and bake for an additional 5-10 minutes to allow the tops of the peppers to brown slightly. This step enhances the flavor and adds a slight crispness to the edges.
  10. Taste the rice for salt and adjust if necessary. Serve the Indian Stuffed Peppers warm, garnished with additional herbs if desired. Enjoy as a main dish or a hearty side.
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…

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