Monday, December 21, 2009

Baked Bell Pepper and rice


2 Green bell peppers
1 cup of cooked basmati rice
1 Medium sized onion finely chopped
1 small can or about 1/2 cup of tomato puree
1 tbsp of ginger garlic paste
1/2 tsp of cumin powder
1/2 tsp of turmeric powder
1 tsp of garam masala
3 tbsp of Olive oil
1 tsp of bread crumbs (optional)
1 tbsp of plain yogurt (optional)

* Preheat the oven to 400 degrees F.

* Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of   each pepper and discard. Rub about 1/2 tbsp of olive oil on each bell pepper and set the shells aside.

*  In a large skillet over a medium to high heat , add the remaining 2 tbsp of olive oil and ginger garlic paste and the chopped onions. Saute until golden brown or till the raw smell goes.

* Add the tomato puree. Let it cook for about 3-5 minutes.

*  Season with cumin powder, salt, garam masala and turmeric powder. Switch off the stove and allow it to cool for 2-3 minutes.

*  Blend the mixture and mix it with the cooked basmati rice.

* Fill the rice mixture into the scooped bell peppers and sprinkle bread crumbs and  cover with bell pepper lid.

* Bake until the skin of the bell peppers turns color for about 25 minutes.

* Before serving, remove the bell pepper lid carefully add a tbsp of plain yogurt. This is completely optional.

Note: To cook rice....add 1 and 1/2 cups of water to 1 cup of basmati rice and microwave for 20 minutes in a microwavable bowl.

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