Stuffed Bell Peppers

So what is everyone doing today? Cooking up something special for your family? Sweet and simple home cooked? Or perhaps it is just like any other day? For me today was like any other day and so to take away the boredom, I decided to make something different from the usual sabzi to go with chapathis. Stuffed Bell Peppers, now how does that sound?

Well, I was introduced to this recipe from my lovely sis, Sharon who is an expert cook. I always wonder why she doesn't start a blog of her own, she is a fabulous cook. But again that would be very difficult because she has her hands full with her two wonderful kiddos and so I decided why not post a recipe passed on to me from her! So, Sharon this one is for you :)

You know what I really like about the oven? It does all the work for you! No standing over the pot for hours stirring or waiting to see if it is done. Pop in the stuff that you need cooked, set the timer for the appropriate cooking time, and then indulge yourself in a book or your favourite show! When done, it lets out a beep and you can take out a perfectly delightful meal.

Today I have for you one such simple recipe. It goes extremely well with chapathis or chawal (plain rice) and dal or also passes off as a wonderfully healthy and wholesome snack. As I had a few bell peppers in my refrigerator, I decided to make this tasty dish. This was my first attempt at making this dish and the end result made me very happy.

Roasted Bell peppers are to die for. The outer crust was crunchy, supple, light yet flavourful. This dish is pretty healthy and extremely easy to cook.

Something about these crunchy peppers just makes you want to jump in and devour the whole thing instantly! Try them and you won't be sorry :)

Ingredients

Red Lentils (Masoor dal) - 1 cup

Water - 2 1/2 cups

Green chilli - 2 to 3

Ginger & Garlic paste - 1 tsp each

Big Onion (finely chopped) - 1 (big)

Cumin (jeera) powder - 2 tsp

Coriander powder - 2 tsp

Garam masala - 1/2 tsp (optional)

Gram (besan) flour - 4 tbsp

Egg (beaten) – 1 (refer notes)

Salt - to taste

Oil

Coriander leaves

Method

Add water to the washed lentils and pressure cook till done. (approx 1 whistle on high and 1 or 2 minutes on low flame. Switch off and open after steam goes completely) Drain well.

Heat oil in a pan and add chopped onions. Saut'e till it becomes soft and changes colour slightly. Add green chilli and ginger & garlic paste and saut'e for 1 or 2 minutes. Throw in the spice powders and saut'e till raw smell disappears. Add cooked lentils along with salt and coriander leaves and stir. Now add the gram flour and combine well. Switch off flame and keep aside to cool. Add the beaten egg and combine the mixture thoroughly to bind. Refrigerate for 1 hour.

Cut open the top portion of the bell pepper and scoop out all the insides. Now stuff the dal mixture into it to it's brim. Repeat same procedure for all bell peppers. Brush the peppers lightly with oil and place onto a greased baking tray.

Pre-heat the oven at 100°C for 15 minutes. Place the baking tray into the pre-heated oven and roast the bell peppers till done. (30 minutes approx)

Notes:

Make sure the bell peppers are cooked well. It should be supple yet crunchy.

For healthier version, add only egg whites or avoid egg completely. I did not add it.