Good morning everyone! Today I come with a fairly classic recipe to which we are going to give a different touch. Today I bring you the step by step to prepare some peppers stuffed with rice with an Indian touch. An easy, healthy and cheap dish that is also delicious.
This recipe unites the traditional with the exotic, because as I told you, the rice that fills the pepper gives it a very different touch, because it is a very aromatic rice with a lot of flavor. It is spiced with very used in Indian cuisine: curry, cinnamon, cumin and ginger.
1/2 cup of rice
1 and 1/3 cup of water
2 large garlic cloves
Optional: spring garlic
1 cube of ginger
Black pepper powder
Cinnamon powder< br> Salt
Step by step
- In a medium-sized pot, heat a splash of oil.
- Meanwhile, peel and cut the garlic into thick slices.
- Peel and cut a cube of ginger.
- When the oil is hot, add it and keep it on low heat.
- Meanwhile In the meantime, finely chop the spring garlic and add it to the pot as well.
- Continue washing and cutting the zucchini into strips.
- Also add to pot, sauté and stir.
- If necessary, add another dash of olive oil to grease the base of the pot.
- Sauté until browned and When it is ready, add 1 teaspoon and 1/2 of curry on top. Stir very well and sauté for 2 minutes over medium-low heat.
- Add the 1/2 cup of rice and mix until all the curry rice is impregnated. You can add a bit more curry if you feel like it.
- Next, add 1 and 1/3 cups of water to the pot and stir very well.
- We mix everything and keep it over medium heat, in a slow boil. We will not stir the rice while it cooks.
- Meanwhile, wash well and cut the peppers from above (cut the lid) and empty the seeds from the inside.
- Grease the sides, the ‘lid’ and the inside of the pepper with olive oil.
- When the rice is ready, put it inside the pepper and close with the ‘lid’.
- Bake for about 25 minutes or until the pepper is golden brown and roasted well (the time may vary depending on oven function)
- Remove from the oven and serve hot, with another pinch of basil and salt on top. Enjoy your stuffed peppers!
< li>We continue seasoning with salt to taste, two touches of cumin, a pinch of cinnamon, generous basil and a pinch of pepper.
< li>Put the peppers in the oven at a temperature of 180 degrees, turning on the top and the bottom.