Stuffed Bell Peppers 🫑 with Butter Masala Sauce | Healthy Recipes |
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- Опубліковано 22 сер 2024
- Stuffed Bell Peppers 🫑 with Butter Masala Sauce | Healthy Recipes | #food #recipe #homemade #chaat
Stuffed Bell Peppers with Butter Masala Sauce Stuffed peppers baked until tender and topped with a butter masala sauce with cheesy paneer veggie-and-rice filling-are an easy, healthy dinner that's sure to spice up your week.lt's a make ahead recipe where you can prepare rice and sauce and store it for later use. This easy dinner recipe appeals to both kids and adults, is a cozy and satisfying meal. and even looks elegant enough for entertaining! Let's see how to make it.
Preheat oven at 400 degree F For the bell pepper:
Cut 4 different color bell peppers in half and take out all the seeds as shown in the reel. Place the bell peppers in a greased baking tray and sprinkle some salt on them. Roast bell peppers at 400 degree F for 20-22 minutes or until they are fork tender and cooked. Once done keep aside.
Paneer and Veggie Rice:
In a pan heat 1 tbsp oil. Once hot add in 1tsp cumin seeds, 1 bay leaf. 2-3 cloves. 1/2 cup chopped onion. Sauté until onion is translucent. Add in 1 cup mixed vegetables of your choice (I have used frozen mix vegetables). 1.5 cup paneer cubes. Let the veggies cook for 1-2 minutes. We need to keep veggies crunchy so don't overcook. Add in 2 cups cooked rice, 1 tsp salt or per taste. 1/2 tsp black pepper and 1 tsp garam masala. Mix gently. And keep aside. Butter Masala Sauce
Heat 1tbsp oil in a pan. Add in 1tsp cumin seeds, 3-4 garlic cloves, 2 Green chilies chopped. 1 cup onion and sauté for 1-2 minutes. Add in 8-10 cashews. 1.5 cups tomatoes, 1 tsp red chili powder. 1tsp garam masala. 1 tsp coriander powder. 1/2 tsp Turmeric powder, 1.5 tsp Salt. 1/2 tsp Cardamom powder. 1/4 tsp Cinnamon powder. 1 cup water and mix well. Cover the pan with lid and let everything cook. After 7-8 minutes open the lid and everything to a blender to make a smooth gravy. Once done keep aside. Assembling:
Spoon the rice filling evenly into the peppers. Sprinkle with the ½ cup shredded Mexican cheese and 3/4 gravy. Place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.
Stuffed Bell Peppers with Butter Masala Sauce Stuffed peppers baked until tender and topped with a butter masala sauce with cheesy paneer veggie-and-rice filling-are an easy, healthy dinner that's sure to spice up your week.lt's a make ahead recipe where you can prepare rice and sauce and store it for later use. This easy dinner recipe appeals to both kids and adults, is a cozy and satisfying meal. and even looks elegant enough for entertaining! Let's see how to make it.
Preheat oven at 400 degree F For the bell pepper:
Cut 4 different color bell peppers in half and take out all the seeds as shown in the reel. Place the bell peppers in a greased baking tray and sprinkle some salt on them. Roast bell peppers at 400 degree F for 20-22 minutes or until they are fork tender and cooked. Once done keep aside.
Paneer and Veggie Rice:
In a pan heat 1 tbsp oil. Once hot add in 1tsp cumin seeds, 1 bay leaf. 2-3 cloves. 1/2 cup chopped onion. Sauté until onion is translucent. Add in 1 cup mixed vegetables of your choice (I have used frozen mix vegetables). 1.5 cup paneer cubes. Let the veggies cook for 1-2 minutes. We need to keep veggies crunchy so don't overcook. Add in 2 cups cooked rice, 1 tsp salt or per taste. 1/2 tsp black pepper and 1 tsp garam masala. Mix gently. And keep aside. Butter Masala Sauce
Heat 1tbsp oil in a pan. Add in 1tsp cumin seeds, 3-4 garlic cloves, 2 Green chilies chopped. 1 cup onion and sauté for 1-2 minutes. Add in 8-10 cashews. 1.5 cups tomatoes, 1 tsp red chili powder. 1tsp garam masala. 1 tsp coriander powder. 1/2 tsp Turmeric powder, 1.5 tsp Salt. 1/2 tsp Cardamom powder. 1/4 tsp Cinnamon powder. 1 cup water and mix well. Cover the pan with lid and let everything cook. After 7-8 minutes open the lid and everything to a blender to make a smooth gravy. Once done keep aside. Assembling:
Spoon the rice filling evenly into the peppers. Sprinkle with the ½ cup shredded Mexican cheese and 3/4 gravy. Place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.