06 Jul Rice Stuffed Capsicum Bake
This healthy, tasty and not too conventional version of stuffed capsicum is very filling and can be the perfect accompaniment for grilled fish. See, here the recipe to make Rice Stuffed Capsicum Bake.
To begin with, you need to first cook basmati rice with water and salt. Add the rice and water to a pressure cooker and add a bit of salt. Keep it for one or two whistles (according to your preferred consistency). I put it only for one whistle.
Meanwhile, heat oil in a pan and saute the basal leaves in it. Then add the corn and saute for some more time, till it cooks. Next, add in cherry tomatoes and 1/2 capsicum chopped to the mix. You can use capsicum of any colour as you like (I have used red capsicum, but you can use red, yellow or green, as you like).
After some time, add in the cooked rice and mix it with the vegetables. Also, add Chinese seasoning to give it a taste. If you want to improvise further you can add spices of your choice at this point.
Now, after the rice is combined properly with the vegetables, you can use this as a filling for stuffed capsicum.
For demonstration purpose, I have used only half a capsicum, here. The capsicum is cut horizontally, thus allowing you to fill it with the rice stuffing.
Then, sprinkle olive oil and put the capsicum in a preheated oven and bake it at 180 degrees for 10-15 minutes. For best taste, you can also top the capsicum stuffing with mozzarella cheese before popping it to the oven if you want. Now, the mouthwatering dish is ready!
Servings 2
- Amount Per Serving
- Calories 476
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 2g10%
- Sodium 132mg6%
- Potassium 1538mg44%
- Total Carbohydrate 80.6g27%
- Dietary Fiber 9g36%
- Sugars 42g
- Protein 9.3g19%
- Calcium 7%
- Iron 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.
Ingredients
Directions
This healthy, tasty and not too conventional version of stuffed capsicum is very filling and can be the perfect accompaniment for grilled fish. See, here the recipe to make Rice Stuffed Capsicum Bake.
To begin with, you need to first cook basmati rice with water and salt. Add the rice and water to a pressure cooker and add a bit of salt. Keep it for one or two whistles (according to your preferred consistency). I put it only for one whistle.
Meanwhile, heat oil in a pan and saute the basal leaves in it. Then add the corn and saute for some more time, till it cooks. Next, add in cherry tomatoes and 1/2 capsicum chopped to the mix. You can use capsicum of any colour as you like (I have used red capsicum, but you can use red, yellow or green, as you like).
After some time, add in the cooked rice and mix it with the vegetables. Also, add Chinese seasoning to give it a taste. If you want to improvise further you can add spices of your choice at this point.
Now, after the rice is combined properly with the vegetables, you can use this as a filling for stuffed capsicum.
For demonstration purpose, I have used only half a capsicum, here. The capsicum is cut horizontally, thus allowing you to fill it with the rice stuffing.
Then, sprinkle olive oil and put the capsicum in a preheated oven and bake it at 180 degrees for 10-15 minutes. For best taste, you can also top the capsicum stuffing with mozzarella cheese before popping it to the oven if you want. Now, the mouthwatering dish is ready!
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