How to make Cheesy Rice Stuffed Peppers Recipe - Bell peppers stuffed, topped with cheese and baked.

This recipe is from the book TV Dinners.

Main Ingredients : Processed cheese ( प्रोसेस्ड चीज़ ) , Rice ( चावल )

Cuisine : Mexican

Course : Main Course_Veg

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Cheesy Rice Stuffed Peppers

Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

You can also find more Main Course_Veg recipes like Lauki Kofta, Sweet and Spicy Vegetable Stir Fry, Chana Ni Dar Ma Dudhi, Moongphaliwale Aloo. Or try out these recipes from Mexican Cuisine like Mini Tostadas, Spicy Mexican Salad, Tomato Roll, Mexican Chicken.

Cheesy Rice Stuffed Peppers Recipe Card

Cheesy Rice Stuffed Peppers

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Cheesy Rice Stuffed Peppers

  • Processed cheese grated 1 cup

  • Rice soaked 3/4 cup

  • Red capsicum 1 large

  • Yellow capsicum 1 large

  • Green capsicum 1 large

  • Olive oil 3 tablespoons

  • Salt to taste

  • Onion chopped 1 medium

  • Garlic chopped 2-3 cloves

  • Leek chopped 2 inch stalk

  • Tomato puree 1/4 cup

  • Red chilli powder 1/2 teaspoon

  • American corn kernels 1/2 cup

  • Jalapeno chopped 1


Step 1

Halve the capsicums vertically keeping the stem intact. Remove the seeds to make them hollow. Rub one tablespoon oil and salt inside and outside the capsicum halves and set aside for about ten minutes. Heat the remaining oil in a thick-bottomed pan, add onions and sauté on medium heat for two minutes. Add garlic and leek and continue to sauté for a minute.

Step 2

Add tomato puree, red chilli powder and salt and cook on low heat for a minute. Add rice and two and a quarter cups of water and let it come to a boil. Cover and cook on low heat till almost done. Stir in corn kernels and jalapeno pepper and cook further for three to four minutes or till the water is absorbed.

Step 3

Add half a cup of grated cheese and stir gently. Preheat oven to 160º C. Fill each capsicum half with rice mixture and sprinkle a little of the remaining cheese over each capsicum

Step 4

Place the capsicums on a greased baking tray and bake in the preheated oven for fifteen minutes or till capsicums have softened slightly. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.