Rice Stuffed Bell Peppers

This is an interesting way to use left over rice..ideally the recipe would taste really great with risotto rice which will also work well with the flavours of the recipe. Also you can make the rice with any variation you prefer but choose this way of serving up your creation..looks impressive ! The topping of grated cheese adds that extra yummy bite (which I usually save for the last :)))

Ingredients (serves 4)

3 yellow bell peppers ,halved vertically

1 tablespoon olive oil + extra for greasing
1 garlic pod, crushed
1 small onion, chopped finely
1 1/2 cups rice
1/2 cup chopped baby corn
1 capsicum, chopped finely
1 tablespoon tomato ketchup
1 teaspoon mixed herbs
1/2 teaspoon black pepper
1/2 teaspoon chilli flakes
Salt to taste
Grated cheese
Basil leaves, to garnish

1. Pre-heat oven to 200 degrees Celcius
2. Heat the oil , add the garlic and onion and fry till the onion is soft.
3. Add the baby corn and capsicum and cook for 3-4 minutes till soft.
4. Add the salt,ketchup,chilli flakes, pepper and stir in the rice . Toss for 1-2 minutes.
6. Turn off gas and let the rice cool a bit. Meanwhile lightly grease the oven tray with olive oil, brush some oil on the bell pepper as well
7. Stuff the peppers with the rice and top each with some grated cheese..use regular cheese or mozarella
8. Bake for 15-20 minutes till the bell peppers are charred slightly and cheese crust is browned.
9. Serve as a side dish , garnished with basil leaves..