Rice stuffed capsicum

This dish came out while I was thinking of making something similar to veg sizzler but because of time constraint I had to settle on this non-sizzling version 😉. I only had to get veg pulao done (which my toddler also likes) which is simple and quick😋

Lets check out the recipe of veg pulao-

Ingredients-

1) 2 cups rice washed and drained

2) 1 cup veggies of your choice- I opted for onion, carrots and cauliflower; chopped finely

3) Ground spices like bay leaf-1, star anise-1, 1 inch piece of cinnamon, 1 black cardamom, 2-3 cloves.

4) Oil or ghee for cooking

5) Salt as per taste

6) 1 1/2 tsp cumin powder

You can also add 1 tsp biryani masala. However I chose to keep the pulao simple and less spicy.

Recipe-

1) Heat oil or ghee in a pan or pressure cooker, add ground spices and fry for a minute

2) Add veggies and a pinch of salt 

3) Check if  the veggies are a bit tender, add rice, stir well, add salt and cumin powder, add water and cook. As we are going to bake the rice again with capsicums, make sure it has sufficient moisture when it is cooked.

Preheat the oven to 200 C. 

In the mean time, deseed the capsicums and grease it with oil inside and out.

Let the pulao cool down, stuff it into the capsicum (make sure you remove bay leaf otherwise it may get burnt), drizzle some oil/ ghee over it and put it in the oven for 12-15mins.

While it is getting ready, cut few carrots into thin long strips, boil them in water for 10 mins. Drain the water, drizzle salt and pepper generously over them. (This left water can be used for making soups or as a vegetable stock).

Once the capsicums and baked, serve it along with carrot salad and fried egg 😀