Mexican Bell Peppers

Name: Mexican Bell Peppers
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: For Mexican Rice:; 1 1/2 cup Plain Rice (cooked in prior); 1 Green Bell Pepper, large; 1 cup American Corn; 2 Tomatoes, large; 2 Onions, medium; 2 tbsp Garlic, chopped; 1/2 cup Raw Tomato Puree(blenched in a mixer jar); 1 cup Beans(white/black); 2 tbsp Oil; 2 tbsp Oregano; 2 tbsp Mexican Masala Mix; 2 tbsp Peri Peri Mix (available in market); 1 tsp Pepper Powder; 2 tsp Cumin Powder; 1 pinch Salt; 1/2 cup Mexican Cheese; 1/2 cup Processed Cheese; 8-10 large Bell Peppers to Serve; For Mexican Masala Mix:; 1 1/2 tbsp Cumin Seeds; 3/4 tbsp Coriander Seeds; 1 tbsp Oregano; 1 tbsp Red Chilli Powder; 1 pinch Salt

Hency Nanda @hencynanda

Rajkot, Gujarat

Not too spicy but packed with flavours. You can change the proportion of veggies according to your choice. Healthy and delicious recipe will be loved by your kids!
#GA4
#Week4

Hency Nanda @hencynanda

Rajkot, Gujarat

Not too spicy but packed with flavours. You can change the proportion of veggies according to your choice. Healthy and delicious recipe will be loved by your kids!
#GA4
#Week4

Saved

Ingredients

1 hour

4 people

ForMexican Rice:
1 1/2 cupPlain Rice (cooked in prior)
1Green Bell Pepper, large
1 cupAmerican Corn
2Tomatoes, large
2Onions, medium
2 tbspGarlic, chopped
1/2 cupRaw Tomato Puree(blenched in a mixer jar)
1 cupBeans(white/black)
2 tbspOil
2 tbspOregano
2 tbspMexican Masala Mix
2 tbspPeri Peri Mix (available in market)
1 tspPepper Powder
2 tspCumin Powder
1 pinchSalt
1/2 cupMexican Cheese
1/2 cupProcessed Cheese
8-10large Bell Peppers to Serve
For Mexican Masala Mix:
1 1/2 tbspCumin Seeds
3/4 tbspCoriander Seeds
1 tbspOregano
1 tbspRed Chilli Powder
1 pinchSalt

Saved

Steps

1 hour

1

Finely chop green bell peppers, onions and tomatoes. Garlic paste, boiled beans (black/white), tomato puree, keep everything ready.
2

In a kadhai heat oil on medium-low flame.
3

Add chopped garlic and saute.
4

Add onions and saute for 2 minutes. Do not over cook.
5

Add fresh American corn, and saute for 2-3 minutes. (Do not use boiled corn, they'll become chewy)
6

Add green bell peppers and saute for 1 minute.
7

Add sliced tomatoes and saute for 2 minutes.
8

Add beans and tomato puree and saute for 3-4 minutes. (Here I had soaked the beans, boiled in a presure cooker and cooked them into tomato puree. Refrigerated for instant use.) (If you're using fresh boiled beans and tomato puree you'll have to cook them for few more minutes)
9

Add cumin powder, salt, mexican masala, pepper powder and Peri Peri mix.
10

And boiled rice and oregano. (Boil your rice 5-6 hours before and keep it in refrigerator, this helps rice to retain the shape and texture.)
11

Add Mexican cheese and processed cheese, mix well. Your Mexican rice stuffing is ready.
12

Take bell peppers of your choice and put them in a pre heated oven at 200° C for 8 minutes. This will help bell peppers to cook and get that burnt taste and texture.
13

Stuff bell peppers with Mexican rice stuffing.
14

Sprinkle some processed cheese and seasonings.
15

Put them on middle rack in a pre heated oven at 200°C and bake for 8-10 minutes using the upper rack only.
16

Mexican Bell Peppers are ready to serve. Enjoy with tomato ketchup, any sauce or dips of your choice.