Spicy Stuffed Bell Pepper Recipe

How to Make Spicy Stuffed Bell Peppers?


Serve: 6


6 assorted colored bell peppers, tops cut and seeded
4 sprays olive oil
3 chopped garlic cloves
2 finely chopped onions
1 1/2-inch peeled and grated piece ginger
3 seeded and chopped Serrano chiles
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 cup cooked brown basmati rice
2 medium peeled and grated carrots
2 medium trimmed and grated zucchinis
1/2 cup chopped plumped dried apricots
1 1/2 tablespoons chopped cilantro
3/4 cup water


  • Preheat the oven to 375°F.

  • Put the peppers in a large bowl of boiling water and cover. Soak for 15 minutes. Drain and set aside.

  • Spray the oil in the skillet and heat. Add in the garlic, onions, ginger and chiles. Sauté for 4 minutes.

  • Add in the cumin and coriander. Further cook for 3 minutes.

  • Remove from the heat. Stir in the rice, carrots, zucchinis, apricots and cilantro. Add pepper to taste.

  • Stuff the peppers with the mixture.

  • Arrange the stuffed peppers, standing upright in an ovenproof dish.

  • Put the reserved tops in position. Pour the water around the bases. Cover and cook for 35 minutes.

  • Ready to serve.

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