Stuffed Bell Peppers - JFI Bell Peppers

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.

From Other Blogs I

Ever since I started blogging again, I have been trying out various recipes from other blogs rather than doing my own.There's so much interesting stuff out there.
Last weekend I baked some potato rolls from Pushpa's blog.Came out great and liked it very much.Lots to bake from her blog, bookmarked some of my favourites goodies, will try those as and when time permits. Here's the picture of the yummy potato rolls.


Thanks pushpa for such simple baking recipes

Pineapple bread

Pineapple bread

Felt like baking something this weekend, but was not in a mood to try something new.
So I took the good old banana bread recipe , did some modifications and just used canned pineapple chunks instead of banana.
Turned out very flavourful and tasty.
Should Definitely try with a scoop of Ice cream.


Ingredients:

2 cups all purpose flour
1 egg
1/2 stick butter/ 1/4 cup softened butter
3/4 cup sugar
1 small tin chopped pineapple
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp vanilla extract

Method

Preheat the Oven to 180C
Mix in the butter and sugar.Beat till smooth and frothy.
Sieve the flour and baking powder and soda mixture three times.
Beat the egg separately and add it to the butter mixture little by little, while mixing simultaneously.
Add the flour mixture and mix well.The mixture will be very thick at this stage. Fold in the pineapple pieces at this stage and mix well.Add the remaining juice also and mix well.
Grease the baking tray with butter, dust it with some flour.Pour in the mixture and place it in the preheated oven.

Bake for 45 -50 min's.The time can vary depending on the oven.So check periodically after 40 min's,a knife or toothpick inserted in the middle should come clean.

Carrot Halwa

Carrot Halwa

Starting up with a mighty dessert.

This receipe takes time- atleast an hour, but its worth the effort.If you are planning this for a dinner, you can make it well ahead atleast a day before and refrigerate it.

Warm it up just minutes before serving dessert.

Tastes great with a scoop of vanilla Ice cream...

Ingredients:

10 medium fresh carrots - shredded

2 cups of milk

cashews and raisins- handful

a pinch of salt

11/2 cup of sugar- can be adjusted

few tsps of ghee.

Method

Add 3 tsps of ghee in a hot non stick pan.

Fry the cashews and raisins to golden brown and keep them aside

Add the shredded carrots to the remaining ghee in the pan and stir them for 10 mins till they shrink well

Parallely boil the milk in a sauce pan.

Add the boiled milk to the carrots, add a pinch of salt ,reduce the heat to medium and cook for 20 mins or until all the milk is absorbed.

Now add the sugar and stir continuously till all the sugar gets absorbed.

Stir in the cashews and raisins.

Back to blogging...

Iam back to blogging after a long break. It seems like yesterday when I published my last post, but days ran so quickly that its almost 18 months.Year 2007 has been a great year for us as we were blessed with a baby boy.Life has been hectic ever since with the little one around but we are enjoying every moment of it.We have now moved to Belgium and are residing in a nice quite town named 'Halle', some 50km away from Brussels. Life here is much more different from that in US.Its very serene, simple and peaceful.

After settling down and setting up a routine of things, the urge for blogging started growing in me like a wild creeper.Finally I have decided to take some "me time " from my hectic schedule and start blogging.

With so many new blogs, events and activities in the blogosphere, I think there's definitely lot of catching up to do!!!