Recipe of Award-winning Stuffed bell pepper - veg Mexican rice

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Homemade Stuffed bell pepper - veg Mexican rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Stuffed bell pepper - veg Mexican rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed bell pepper - veg Mexican rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed bell pepper - veg Mexican rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed bell pepper - veg Mexican rice estimated approx 30 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Stuffed bell pepper - veg Mexican rice using 15 ingredients and 3 steps. Here is how you can achieve that.

#vegetarian #healthy

Ingredients and spices that need to be Prepare to make Stuffed bell pepper - veg Mexican rice:

1. 3 Bell pepper
2. 2 cups Basmati rice
3. 1 onion
4. Diced bell pepper
5. 0.5 cup Corn
6. 4 tbsp Chilli sauce
7. 1 tbsp ginger garlic paste
8. leaves Oregano
9. 1 tsp Soya sauce
10. Tomato sauce
11. Salt
12. 2 tsp Chilli flakes
13. Cilantro
14. Garlic powder
15. 0.25 cup Cheese grated

Instructions to make to make Stuffed bell pepper - veg Mexican rice

1. For Mexican veggie rice: In a pan take olive oil + butter + garlic paste + red chilli flakes and sauté well. Now add onion+ capsicum + sweet corn and sauté for 3 minutes. Add Chilli sauce + tomato sauce + oregano leaves + soya sauce and basmati rice cooked and mix well with salt for 5 minutes. Ensure not to break the rice.
2. Cut the capsicum into two halves. Carve it by removing the seeds. Roast it on pan for 5 minutes until it becomes slightly soft. Sparkle salt on top of it
3. Now fill the Mexican rice in the bell pepper. Add cheese on top of it and some seasoning. Bake it in oven at 360 F for 12 minutes

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