Name: Tricolour Stuffed Peppers My Way recipe by Antara Navin at BetterButter
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: For green color :; 2 green bell peppers, halved lengthwise and seeded; For white color :; 1/2 cup shredded mozzarella cheese; For orange bell peppers coulis :; 2-3 large red or orange bell peppers; 1/4 cup olive oil; 2 tbsp chopped shallots; 1 inch ginger peeled and chopped; 4 garlic cloves smashed,peeled and chopped; 6-8 green chillies; 1/4 tsp Nigella seeds; salt as per taste; For the filling:; 1/2 cup long grained rice; 1.5 tbsp olive oil or any cooking oil; 1/4 cup finely chopped onions; 1/2 cup cauliflower florets cut in small sizes; 2/3 cup thinly chopped potatoes (skin removed); 1 tomato roughly chopped; 1/2 tsp White pepper powder; 1/4 tsp cayenne(optional ); salt as per taste

ABOUT Tricolour Stuffed Peppers My Way RECIPE

Enjoy your dinner with these delicious baked green bell peppers,stuffed with a mixture of rice,cauliflower and potatoes, topped with mozzarella cheese and bell pepper coulis. This is a very tasty and easy recipe, even you can use left over rice to prepare the filling.

Ingredients Serving: 4

For green color :
2 green bell peppers, halved lengthwise and seeded
For white color :
1/2 cup shredded mozzarella cheese
For orange bell peppers coulis :
2-3 large red or orange bell peppers
1/4 cup olive oil
2 tbsp chopped shallots
1 inch ginger peeled and chopped
4 garlic cloves smashed,peeled and chopped
6-8 green chillies
1/4 tsp Nigella seeds
salt as per taste
For the filling:
1/2 cup long grained rice
1.5 tbsp olive oil or any cooking oil
1/4 cup finely chopped onions
1/2 cup cauliflower florets cut in small sizes
2/3 cup thinly chopped potatoes (skin removed)
1 tomato roughly chopped
1/2 tsp White pepper powder
1/4 tsp cayenne(optional )
salt as per taste

Instructions

Preheat oven to 400 degrees F.
For the filling :
Wash, clean the rice with water and cook it in pressure cooker or electric cooker. Lay it flat on a plate and let it cool.
Heat a pan and add olive oil . When the oil is hot, add the onions. Saute it on low medium heat till it turns soft and translucent. Add the potatoes, cauliflower florets, tomatoes, white pepper, cayenne and salt as per taste. Cover and cook on low heat for 15 minutes or until tender.
Remove the lid. Add the rice. Mix well. Turn off the heat and set aside.
For the stuffed bell peppers:
Put the bell pepper halves, cut side up, on a baking sheet. Use a large spoon to add generous amount of the filling into the peppers. Bake the stuffed peppers in the preheated oven until the peppers are tender about 20 minutes.
For the orange bell pepper coulis :
Remove the core, seeds and membranes from the peppers and roughly chop them.
Heat a deep bottomed pan and add olive into it. When it is hot, add the nigella seeds. When the seeds stops sizzling, add the shallots,ginger and garlic. Saute at medium heat till the shallots turn soft, light brown and translucent.
Reduce the heat to low, add the chopped peppers and the green chillies. Cover and cook for about 15-20 minutes or until tender. Remove from heat, allow it to cool for 10-15 minutes and then puree the mixture in a mixer or blender. Add salt as per taste. Keep It aside.
For the toppings:
Remove the peppers from the oven and turn the broiler to high. Sprinkle generous amount of mozzarella cheese on top of the peppers and broil for 2-3 minutes until the cheese melts. Drizzle some bell pepper coulis over the cheese.
Serve the tricolour stuffed peppers hot.

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