Stuffed Bell Peppers with Mozzarella cheese
I made this dish a week before and it was lying in my drafts waiting to be posted.This weekend when I was cruising through the blogs I came across the JFI event for the month and was surprised to see the theme "Bell Peppers". Wow!!! What a coincidence.
So thought its hightime to publish my long pending post.
When Indira announced her first JFI, I was not able to participate in it as I was busy packing for my move to chennai. Its been 2 years now and here Iam ready to take part in JFI for the first time.
Usually I just use potatoes to make the suffing, but this time I made some variation and added mushrooms and topped it up with some mozzarella cheese.Its better to have it as a main course rather than a starter as the potatoes and cheese fills up your appetite.Have it with the salad of your choice on the side.
Here is the recipe...
Ingredients:
2 medium Bell peppers (any colour)
10 small button mushrooms
2 medium potatoes
1 medium onion
4 garlic cloves
1/2 tsp red chili powder
1 green chili
1 tsp jeera
3 tblsp bread crumbs
shredded mozzarella
Method:
Boil the potatoes, peel the skin and mash it.
Add 2 tsp of oil in a pan , add jeera ,chopped chillies and garlic to it when heated.
Add the chopped onion and fry till translucent
Now add the sliced mushroom and fry till the mushrooms shrink in size.
Add potatoes, chili powder and salt.Mix well
Cook well till the potatoes blend well, add the bread crumbs at this stage and give it a stir.
The mixture should be thick and not soggy
Allow it to cool for some time.
Stuffing the Bell peppers.
Preheat the oven to 200C
Cut the top of the Bell pepper's and carefully core the seeds from it.
Bast the Bell pepper with spoon of oil on both sides.
Stuff it up with the potato mixture.Bake in the oven for 30 mins
At this stage sprinkle the shredded cheese over the top of the bell peppers and bake for another 10 mins or until the cheese melts.Serve hot.
I made this dish a week before and it was lying in my drafts waiting to be posted.This weekend when I was cruising through the blogs I came across the JFI event for the month and was surprised to see the theme "Bell Peppers". Wow!!! What a coincidence.
So thought its hightime to publish my long pending post.
When Indira announced her first JFI, I was not able to participate in it as I was busy packing for my move to chennai. Its been 2 years now and here Iam ready to take part in JFI for the first time.
Usually I just use potatoes to make the suffing, but this time I made some variation and added mushrooms and topped it up with some mozzarella cheese.Its better to have it as a main course rather than a starter as the potatoes and cheese fills up your appetite.Have it with the salad of your choice on the side.
Here is the recipe...
Ingredients:
2 medium Bell peppers (any colour)
10 small button mushrooms
2 medium potatoes
1 medium onion
4 garlic cloves
1/2 tsp red chili powder
1 green chili
1 tsp jeera
3 tblsp bread crumbs
shredded mozzarella
Method:
Boil the potatoes, peel the skin and mash it.
Add 2 tsp of oil in a pan , add jeera ,chopped chillies and garlic to it when heated.
Add the chopped onion and fry till translucent
Now add the sliced mushroom and fry till the mushrooms shrink in size.
Add potatoes, chili powder and salt.Mix well
Cook well till the potatoes blend well, add the bread crumbs at this stage and give it a stir.
The mixture should be thick and not soggy
Allow it to cool for some time.
Stuffing the Bell peppers.
Preheat the oven to 200C
Cut the top of the Bell pepper's and carefully core the seeds from it.
Bast the Bell pepper with spoon of oil on both sides.
Stuff it up with the potato mixture.Bake in the oven for 30 mins
At this stage sprinkle the shredded cheese over the top of the bell peppers and bake for another 10 mins or until the cheese melts.Serve hot.
1 comment:
thank you sumathy for this wonderful entry. See you at the round up :)
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