Even before the quarantine, reuse and recreate was big in our family. Especially in these times, making scramble or pilaf in a batch and then using in different foods provides some variety to weeknight dinners. One such dish is stuffed capsicum. Capsicum is basically another word for bell peppers, in many parts of the world. Red capsicum has a pleasant sweet taste, orange is nice and tangy too. These are the two I recommend, for this dish. I had left over rice-quinoa pilaf that I used, to make the stuffing. IP steamer basket is a blessing, but this can also be done in the Air Fryer. I hope you like it! Let me know how it turns out, tag #theflavorstation if you try this.
Ingredients
Stuffing
Cooking oil (canola or any high heat)
1 med onion
1 Tbsp crushed ginger
1Tbsp crushed garlic
1Tsp sliced green chilies
1 Tbsp crushed or whole roasted fennel
1Tbsp or more tomato paste (as tangy as you like)
1 cups cooked quinoa or rice
1 cup Tofu scramble or any minced protein, that's on the dry side
Fistful of mint (optional)
Shredded paneer (optional)
Shell
3 red/orange capsicums with stem
Recipe
Heat oil in a heavy bottom pan
Starting with garlic, slowly saute all the raw ingredients in the stuffing list
Now add the tomato paste, half of the mint
Add the leftover rice/quinoa/pilaf/scramble. Keep this stuffing aside.
Wash and slice capsicums in to halves, keeping the stem intact.
Prepare IP for steaming [fill with water such that the water level doesn't touch steamer basket but is close]
Start spooning the stuffing into the capsicum.
Top with shredded paneer (optional). Open-faced capsicum ready.
Place these into the steamer basket. Mine only takes 3 halves, see pic.
Instant Pot Manual mode, low pressure, 6 minutes. QPR.
Serve warm, drizzle tomato ketchup, mint
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