Sunday, February 21, 2010

Corn, Beans, Rice & Raisins Stuffed Mini-sweet Peppers

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If you ask me I can tell you 101 ways to stuff a pepper/mushroom or any veggies for that matter. I am a big fan of stuffed delicacies mainly because they look so elegant with minimal effort and you simply can't go wrong with the flavor.To top it they are crowd-pleasers. I had a pack of frozen corn kernels, Lima beans in the freezer and I decided to make do with instead of black beans, which I normally make use of in this recipe. I was pleasantly surprised with the way they turned out and I will certainly be making this version again.
  • Mini Sweet peppers - 12-15#s
  • Corn Kernels + Lima beans - 1/2 cup
  • Boiled Short-grained rice - 1 cup
  • Raisins - 1/4 cup
  • Onion - 1/2, small, fine diced
  • Cheddar cheese - 1/4 cup, shredded
  • Cumin seeds - 1/2 tsp
  • Cracked pepper - 1/2 tsp
  • Salt for taste
  • Vegetable oil - 2 tbsp + 1 tbsp
  • Vegetable broth - 1/2 cup
  • Mini Bread-loaf pan ( 6 X 3 X 2)
    • Clean the mini sweet peppers and drain on paper towel.
    • Cut the top off and remove the seeds, ribs from inside.Set aside.
    • In a skillet, heat 2 tbsp oil and add cumin seeds.
    • Follow-up with onions and saute till browned.
    • Add the thawed corn kernels, lima beans, broth to the skillet.
    • Cook the mixture in skillet with salt and pepper for 3-4 minutes on low flame with lid on.
    • Add the cooked rice and raisins and give a gentle mix.
    • Switch off the stove and stir-in the shredded cheddar.
    • Preheat the oven to 350 degrees F.
    • Coat the prepared sweet peppers with a tbsp of oil.
    • Stuff the slightly cooled mixture into the peppers and line them up straight inside a mini-bread-loaf pan.
    • Bake for 35-40 minutes until the tops are slightly crusty and the body of the pepper is wrinkled.
    • Let the peppers rest for 5 minutes prior to consuming.
    • Baking time might slightly vary depending on the size of the peppers
    • Peppers can be vertically halved and stuffed than baking straight-up
    Check out a variation of this recipe here.
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      1. wow..inviting and interesting recipe, dear..looks so yummy!

      2. Oh! those stuffed peppers look so scrumptious..... It makes me tempting to stuff myself with them too..... Oops! my tummy I mean... not like a stuffed turkey..... ;-)


      3. Beautiful stuffed peppers, lovely stuffing, i can say that u have loads of stuffs in ur stuffed peppers..:)

      4. u have a nice space here...i like ur blog n recipes...nice dish..

      5. lovely stuffed mini to give a try..

      6. this is so so yumm dear! i loved stuffed anything! I have tried the indian version of this
        (bharwan shimla mirch)...but I love this recipe!..

      7. Hi. Lovely ones..look so beautiful. I agree with ur 101 ways and I love stuffing too. Keep visiting.

      8. Wow!!! Want to pick one from the picture and take a bite...

      9. Very nice and finger licking recipe.

      10. wow, they sure look lovely and delicious! I love your filling.. its very unique. Lime beans must add such a great smooth, creamy texture to it, isn't it! Nice colorful pic.

      11. Peppers look amazing lovely click.Folowing you now.

      12. wow...lovely stuffing n inviting! colourful .. i'm sure kids will enjoy this..

      13. Beautiful stuffed peppers...lovely colorful filling....u know i make something similar like this in Indian version Shimla mirch ka Bharwan....Thanks for visiting my blog. Hope to see you more often.
        Btw I really liked your blog and ur Dp :-0
        Glad to follow u.....

      14. Wow..what a colourful and tempting sweet peppers...

      15. Tht's one interesting and delicious way of prepare colored sweet peppers..should give a try soon:)

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