Leftover Rice Stuffed Capsicum
Use leftover rice and crispy capsicums to make these rice and Indian cottage cheese stuffed capsicums that are spicy, smoky and filling.
If you are a regular rice eater, then leftover rice tucked in the corner of a refrigerator shelf is probably as much a thing in your household as mine. And while fried rice or masala bhaat made with leftover rice is fun, there’s always room for something new, right?
Cue the Leftover Rice Stuffed Capsicum because it’s a rare day when we don’t have the green pepper at home. And yes, I’m to be blamed for the capsicum fixation because I love peppers!
The Leftover Rice Stuffed Capsicum resulted from one of those days when we’d delayed the vegetable shopping to the last minute. Which boiled down to the refrigerator and pantry being bare of any other vegetables to make a mean fried rice. And since the parents liked my spin on these stuffed capsicums, I consider it a win enough to share the quick recipe.
THINGS TO REMEMBER WHEN MAKING THE LEFTOVER RICE STUFFED CAPSICUM
- Choose large or medium-sized capsicums. They are easier to stuff.
- Once you’ve cut the top of the capsicum, don’t discard it. Trim the bits of capsicum around the stem to add to the stuffing.
- Bring the rice to room temperature before you start cooking.
- For a non-vegetarian version, you can replace the paneer/Indian cottage cheese with meat of choice or even shrimp.
- And yes, as I’ve mentioned before, feel free to play around with the spice combinations and seasoning to suit your palate.
