Cheesy Rice Stuffed Peppers

Ingredients 

• 1 cup grated processed Cheese 
• 3/4 cup rice, soaked
• 1 large red capsicum
• 1 large yellow capsicum
• 1 large green capsicum
• 3 tablespoons olive oil
• Salt to taste
• 1 medium onion, chopped
• 2-3 garlic cloves, chopped
• 2 inch leek stalk, chopped
• 1/4 cup tomato puree
• 1/2 teaspoon red chilli powder
• 1/2 cup American corn kernels
• 1 jalapeno, chopped

Method

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.
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.
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
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.

Nutrition Info