Baked Stuffed Capsicum Or How To Make Baked Stuffed Capsicum Recipe
by Tarla Dalal
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Risotto is a famous continental preparation of rice with milk products, especially cheese. It is flavoured richly with garlic, pepper and optionally a few herbs too. With its lusciously creamy texture, it becomes a perfect stuffing for spicy capsicum in this delectable dish! Topped with loads of grated cheese, the vibrant, risotto-stuffed red capsicums look really appetizing. What is more, the Baked Stuffed Capsicum tastes even better than it looks, so your expectations are sure to be surpassed.
- Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the rice, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the celery, fresh cream and cheese, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add salt and pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Divide the filling into 8 equal portions and keep aside.
- Cut each capsicum into half vertically, deseed the capsicum halves and grease them lightly using a little melted butter.
- Sprinkle a little salt on each deseeded capsicum half.
- Stuff each capsicum half with a portion of the filling and place them on a greased baking tray.
- Sprinkle a little grated cheese evenly over each capsicum half.
- Bake in a pre-heated oven at 180 c (360 f) for 8 to 10 minutes.
- Sprinkle dry red chilli flakes over the capsicum halves and serve immediately.
Nutrient values per stuffed capsicum
|Vitamin A||115.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||1 mg|
|Folic Acid||7.6 mcg|
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