Receta Stuffed Sweet Peppers
'Tipy Tipy Tap, what color you want'. I fondly remember this game of childhood. But never realised that someday down the line, I have to apply it in my real life. Now when I go to supermarket, I ask my little son the same thing and the countdown of colors begins... yellow, orange, red, green and white. I pick up a bunch of sweet peppers in all his fav colors. At times stuff it with paneer cheese, else saute the thin strips and add to pasta. A simple yet best dish to add color to the palate of little ones.......
Ingredients: -
- Sweet Peppers: 6-8
- Mushrooms : 1/2 cup
- Paneer : 100 gms (or tofu)
- Rice: 1/4cup (optional)
- Grated Cheddar Cheese: 1/2 cup
- Parsley: handful
- Salt, Pepper : 1/2 tsp or to taste
- Olive oil : 1 tsp
- Cream cheese: 1/2 tsp
Method: -
Wash the sweet peppers and dry it with paper towel.
Chop the peppers from its head, retaining the top.
Alternatively, the peppers can be slit from the centre, garnished with toppings and served.
Now, in a non-stick pan, heat olive oil and saute the boiled rice, finely chopped mushrooms and paneer.
Season with salt, pepper, paprika to taste.
Preheat the oven to 350 degrees F (175 C).
Stuff this filling in the peppers and generously add cheese and parsley.
Use cream cheese to seal it & stick the tops of peppers back.
Arrange the peppers in a baking dish layered with parchment paper.
Bake the peppers for 20-25 minutes. Serve hot peppers with indian flatbread (parantha) or pasta.
My family simply loves this rainbow of veggies.... !!!!!