Ganesh's Stuffed Peppers

clock 15 minutes + 40 minutes bowl Serves 4

Ingredients

  • 1 Tbsp oil
  • 1 cup onions, chopped
  • 2 garlic cloves, chopped
  • 1 Tbsp tomato paste
  • ½ tsp ground cardamom
  • 1 carrot, shredded
  • 1 cup frozen peas
  • 1 cup tomatoes, diced
  • 1 ½ cups rice (cooked)
  • Salt and pepper, to taste
  • 4 large capsicums
  • ¼ cup cheddar cheese, grated
  • ½ cup raw sliced almonds
  • ½ cup raisins
  • ¼ cup chopped parsley
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Method

  • 1. Preheat oven to 190ºC (170ºC fan-forced)

  • 2. Heat oil in a pan over medium heat, and fry the onions and garlic. Stir in the tomato paste. Take the pan off the heat and pour the mixture into a mixing bowl.

  • 3. Add in the cardamom, carrot, peas and tomatoes, then the cooked rice. Season and mix thoroughly then set aside.

  • 4. Cut the capsicum at the top and empty the insides. Fill each capsicum with the rice mixture.

  • Top with grated cheese and place all 4 capsicums on an oven tray, cover with foil and bake for 35 minutes.

  • 5. Uncover the foil and cook for another 10 minutes to let the cheese brown. Remove the capsicum and place onto a plate.

  • 6. Top with sliced almonds, raisins and parsley.

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