Rice and Lentils stuffed Capsicum

An interesting Italian recipe.  Enjoy!

Time Required: 45 Minutes

Ingredients:
6 – 8 Small Capsicums
2 tbsp Chopped Capsicum
1 Cup Basmathi Rice
¾ Cup Sweet Corn Kernels
¼ Cup Masoor Dal / Red Lentils
1 Onion, Diced
1 Tomato, Peeled and diced
Juice of ½ Lemons
1tsp Oregano
4 Pods Garlic Chopped
½ tsp Pepper Powder
1tbsp Olive Oil
Few leaves of Basil, Chopped finely
Salt to taste

Method:
Remove the stems and seeds of Capsicum. Mix ¼ tsp Olive Oil and ½ tsp Salt and apply this on the Capsicum and keep it aside.

Heat the remaining Oil and add Garlic, Onion, and Capsicum and sauté for two minutes. Add Rice, Corn Kernels, Red Lentils and mix well. Add Pepper, Oregano, and Salt. Add 2 ½ cups of water and cover the vessel and cook until the Rice and Red Lentils are soft. Add Lemon juice and Basil. Mix well.

Stuff this mixture in to the Capsicums. Garnish with Tomatoes.

Preheat the Oven. Arrange the stuffed Capsicums on a baking tray and grill for 5 to 6 minutes.

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