Made these last night for dinner completely with leftovers from the fridge in a moment of desperation that called for innovation. Surprisingly, it turned out quite delicious and I'm already thinking about when I'm going to make these again.
Ingredients:
- 2 large bell peppers (I used one yellow and one red)
- A small onion chopped
- 3 cloves of garlic finely chopped
- About a cup of bacon chopped up (can substitute this with sausages, kheema or paneer)
- About a cup of cooked rice (plain or pulao)
- Ketchup 1 tbsp
- Sweet chilli sauce - 1 tsp
- Olive oil, 2 tbsp
- Some fresh or dried oregano
- Cheddar cheese grated, about half a cup
- Salt and pepper
Method:
- Bring a large pot of water to a boil over high heat with a large pinch of salt. Cut the top off the bell peppers 1 inch from the stem, remove seeds and add them to the boiling water. Keep them immersed for about 3 minutes until the flesh is softened and they turn a bright red/yellow in color. Drain from water and keep aside.
- Preheat the oven at 200degrees C
- For the stuffing, heat olive oil in a pan and fry the onions for about five minutes on medium heat and then garlic. Then add the rice, bacon/sausages and fry for a bit.
- Add ketchup, chilli sauce, oregano, salt and pepper. Taste and add more seasoning if required.
- Add half the cheese in. Mix well and take off the heat.
- Now stuff the bell peppers with this mixture tightly
- Top it remaining cheese.
- Drizzle olive oil over the top and sides of the peppers
- Bake in the oven at 200 C for about 30 minutes until cheese is bubbling and you see the sides getting nicely done and slighly roasted
- Serve hot with some ketchup
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