Baked Stuffed Capsicum by Tarla Dalal

Tarla.Dalal's picture

Jan. 15, 2014

Capsicums with a rich and creamy risotto filling and grated with cheese!. This is a wholesome and tasty dish that is sure to captivate you!

Ingredients

For the filling
Cooked brown rice/Arborio rice 1 1/2 Cup (24 tbs)
Butter 1 Tablespoon
Finely chopped garlic 2 Teaspoon (lehsun)
Milk 3/4 Cup (12 tbs)
Finely chopped celery 1 Tablespoon
Fresh cream 1/4 Cup (4 tbs)
Grated processed cheese 1/2 Cup (8 tbs)
Salt To Taste
Black pepper powder 1/2 Teaspoon (freshly ground)
Other ingredients
Red capsicum 4
Melted butter 2 Teaspoon (for greasing)
Salt To Taste (for sprinkling or seasoning)
Red chili flakes 2 Teaspoon (paprika)

Directions

GETTING READY

FOR THE RISOTTO FILLING

1. In a broad non-stick pan, add butter and when hot add garlic and sauté for half a minute before adding rice. After sautéing for a minute or two add milk, followed by adding celery, cheese, and fresh cream after a couple of minutes.

2. Cook for a minute or two and mix in salt and pepper. Turn off heat after a couple of minutes. Now divide the filling into eight equal parts and keep aside.

3. Preheat the oven.

MAKING

4. Now cut all the capsicums into halves, deseed them, and grease them lightly using melted butter. Season the capsicum halves using little amount of salt.

5. Stuff the capsicum halves with already prepared filling and place them on a greased baking tray. Sprinkle little amount of grated cheese over the capsicum halves.

6. Bake in pre-heated oven at 180 degrees C (360 degrees F) for 8 - 10 minutes.

SERVING

7. Serve the stuffed capsicum halves immediately after sprinkling red chili flakes over them.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 124Calories from Fat 42

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 236 mg9.83%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet