Stuffed Bell Peppers
Honestly, I got to this one because I felt like some colour on my plate. For me, food has to be visually appealing in addition to being tasty and a little colour goes a long way in brightening up your dinner plate.
I chose colourful bell peppers because I always have some of them in my refrigerator. At the supermarket, my little boy loves reaching out for the colourful bell peppers and sometimes, I just don't have the heart to take it from his tiny exploring hands and place it back on the store rack.
Anyway, back to the recipe...this is one of those simple yet packed with nutrients bite. Bell peppers are an excellent source of Vitamin A, C and K and are also low in saturated fat, cholesterol and sodium, which should give you all the more reason to just get going with this...
Ingredients
5 bell peppers (capsicum)
2 cups chicken broth or vegetable broth
1 onion finely chopped
2 green chillies
1/2 cup chickpeas (boiled)
4 chicken sausages cut into discs (you could use any meat sausage of your choice)
1/2 cup cooked rice
1 teaspoon black pepper powder
1 tablespoon tomato ketchup
1 tablespoon soya sauce
1 teaspoon ginger garlic paste
1 teaspoon chilli sauce
Some grated cheddar cheese (I leave the quantity for you to decide. If you're into cheese, go ahead and be generous)
A fistful of coriander leaves
Method
Wash the bell peppers and cut off the top portion, maybe about an inch. Don't waste this part; you can dice the top part into small pieces that you can throw into the filling. Deseed the bell peppers and cut off the membranes inside as well. Rinse and pat dry. Parboil these in chicken broth or just simple salt water. Meanwhile Fry onions in ginger garlic paste until they turn light brown. Preheat the oven to 350 F. Add some black pepper, tomato ketchup, soya sauce, chilli sauce and salt to the fried onions. Mix well. Add the sausages and continue to mix and fry. Add the capsicum that you diced earlier. Add the chickpeas and cook for about 5 minutes. Add some finely chopped coriander leaves. Mix well. Fill the parboiled bell peppers. Pack the filling in tight and till the brim. Place in a baking dish and cover with aluminium foil. Bake for 12 minutes. At the end of 12 minutes, remove the foil and add some grated mozzarella cheese on top and bake uncovered for 3 to 5 minutes.
I chose colourful bell peppers because I always have some of them in my refrigerator. At the supermarket, my little boy loves reaching out for the colourful bell peppers and sometimes, I just don't have the heart to take it from his tiny exploring hands and place it back on the store rack.
Anyway, back to the recipe...this is one of those simple yet packed with nutrients bite. Bell peppers are an excellent source of Vitamin A, C and K and are also low in saturated fat, cholesterol and sodium, which should give you all the more reason to just get going with this...
Ingredients
5 bell peppers (capsicum)
2 cups chicken broth or vegetable broth
1 onion finely chopped
2 green chillies
1/2 cup chickpeas (boiled)
4 chicken sausages cut into discs (you could use any meat sausage of your choice)
1/2 cup cooked rice
1 teaspoon black pepper powder
1 tablespoon tomato ketchup
1 tablespoon soya sauce
1 teaspoon ginger garlic paste
1 teaspoon chilli sauce
Some grated cheddar cheese (I leave the quantity for you to decide. If you're into cheese, go ahead and be generous)
A fistful of coriander leaves
Method
Wash the bell peppers and cut off the top portion, maybe about an inch. Don't waste this part; you can dice the top part into small pieces that you can throw into the filling. Deseed the bell peppers and cut off the membranes inside as well. Rinse and pat dry. Parboil these in chicken broth or just simple salt water. Meanwhile Fry onions in ginger garlic paste until they turn light brown. Preheat the oven to 350 F. Add some black pepper, tomato ketchup, soya sauce, chilli sauce and salt to the fried onions. Mix well. Add the sausages and continue to mix and fry. Add the capsicum that you diced earlier. Add the chickpeas and cook for about 5 minutes. Add some finely chopped coriander leaves. Mix well. Fill the parboiled bell peppers. Pack the filling in tight and till the brim. Place in a baking dish and cover with aluminium foil. Bake for 12 minutes. At the end of 12 minutes, remove the foil and add some grated mozzarella cheese on top and bake uncovered for 3 to 5 minutes.
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