Rice & Paneer Stuffed Peppers

I have always been an early riser and even though I stopped working over a year ago and no longer set a wake up alarm I still often awaken at 4:00AM. Since there is no urgency to get out of bed I sometimes, while not yet in a state of alertness and am reluctantly letting go of my dreams, consider the possible dishes I might create in the day ahead. In the early hours this morning I envisioned a dish that proved to be a winner. How does the saying go? Winner winner tofu dinner? No, that’s not it!. Not even close. Sorry! I can hear the neighbor’s chickens giggling.

How it went was: In a dry pan I toasted stick cinnamon (cassia bark), mustard seeds, coriander seeds, cardamom seeds, a clove, cumin seeds and ajwain seeds, all in small amounts since this is just to feed the two of us and I don’t want leftovers.

I pulverized the roasted spices in a mortar and pestle. This wooden mortar and pestle from Mexico has become my favorite. It works much better than the big one made of marble or the small ceramic one.

stuffed peppers


I sautéed the toasted and ground spices in a a little oil along with chopped curry leaves.

stuffed peppers


I then added onion and garlic into the skillet followed by frozen petite peas and shredded carrots.

stuffed peppers


Then I added precooked rice. I use Uncle Ben’s® Converted Rice.

stuffed peppers


I’ve been making a lot of paneer lately and the batch I made last night turned out very crumbly and more like ricotta, probably because I included nonfat Greek yogurt with the 2% milk. It was perfect for this dish.

stuffed peppers

stuffed peppers


I tasted at this point and concluded that flavor was lacking, so I added a generous amount of Madras curry powder.

stuffed peppers


As an afterthought, I mixed in chopped cilantro before stuffing the pepper halves with the filling.

 

stuffed peppers


The stuffed peppers were baked at 400ºF for about 35 – 40 minutes. I happened to use the Cuisinart® Oven Central® for the task. (Cuisinart didn’t pay me to say that, although I would love it if they would).

stuffed peppers

stuffed peppers


As you can see, the filing in the yellow pepper came in contact with the top heated lid. It was a delight to eat that crusty bit of goodness!

I mentioned at the beginning that this dish was a winner (no tofu involved). One of these pepper halves was enough to satisfy my hunger but we didn’t stop until everything was eaten.

stuffed peppers


 

 

 

 

 

 


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s