Bell Peppers Stuffed with Pumpkin Rice – Wholesome, healthy, gluten free and a perfect lunch option for lazy weekends
Bell Peppers Stuffed with Pumpkin Rice
It’s the start to the week and a maiden post on a group I have recently joined called Foodie Monday BlogHop with a group of talented bloggers. The Theme for the #163 FoodieMondayBlogHop is Pumpkin Treats and I decided to do something different than the regular South Indian recipes that uses Pumpkin on a large scale.
Presenting Bell Peppers Stuffed with Pumpkin Rice. I usually make this at home on weekends when I don’t like cooking elaborate stuff and just serve this along with a raita or sometimes plain dahi or curd, pickles and papad. This is a complete meal with a mix of vegetables and rice.
I like the flavor combination of the sweet pumpkin mixed with the flavourful Basmati Rice, mild Indian Spices and the crunchy bits of bell peppers. This no onion and garlic, gluten free, vegan rice variety is the perfect main course recipe which has the goodness of both rice and vegetables. This is also easy to carry in a lunch box to work or pack in kids tiffin box for the long break. Needless to say, I have not used a lot of oil in cooking this.
This recipe would be perfect if you plan to host a small party at home or a casual get together with a bunch of friends and don’t want to cook much, yet want to please the crowd with your culinary skills. This recipe fits the bill perfectly.
Being a south Indian, I have always adored Mathan or Pumpkin way too much. This is a must buy vegetable every week for me and I make a variety of things like the Pumpkin with Fenugreek Seeds Sabzi for its umpteen health benefits or the Avial which is the south Indian version of Mix vegetables in a coconut gravy or the very recent post on Pumpkin Oambal which is an Assamese Chutney.
Another vegetable, I am particularly fond of and always seem to make way into my grocery bag is the Bell Peppers or Shimla Mirch. I add them to salads, sabzis or stuff them with a variety of options.
While Potatoes are the best bet to stuff into a bell pepper, on days when I am not in a mood to cook a variety, I like stuffing the bell peppers with a stir fried rice either with mixed vegetables or paneer etc and then have it with a Raita during summers or a piping hot dal for winters.
This recipe also works well if you have some leftover rice which can be stir fried with some pumpkins and then stuffed into a bell pepper or Shimla mirch. I have tried this with a Basmati Rice as its flavourful, you can however, opt for a non-fragrant rice variety too.
Any Raita would go perfectly well with this dish and especially during hot days, it’s the perfect alternative than a heavy gravy sabzi. If you are looking for Raita options, do try the Zucchini and Cucumber Pachadi or Raita or the Mixed Vegetable Raita.
Try this Main Course Rice option and be assured that your family will love you for this wholesome and tasty meal idea.
Sending this recipe for the #163 FoodieMondayBlogHop where the theme was Pumpkin Treats
Recipe for Bell Peppers Stuffed with Pumpkin Rice with step by step pics
Prep Time – 15 mins + 30 mins of soaking the rice.
Cook Time – 30 mins (including Basmati Rice)
Ingredients for the Pumpkin Rice
- 1 Cup of Pumpkin, peeled and diced into cubes
- 1 cup of Cooked Basmati Rice
- 4 medium sized Bell Peppers or Shimla Mirch, deseeded
- ½ tsp of Red chilli powder or Lal Mirch
- ½ tsp of Turmeric powder or Haldi
- 2 tsps of oil for cooking the rice + 1 tblsp for cooking the stuffed peppers
- 1 tsp of Jeera or Cumin seeds
- Salt as per taste
- Heat a kadhai or non-stick pan, add oil
- Now add cumin seeds followed by the cubed pumpkin pieces.
- Stir this well and then add the salt, red chilli powder and turmeric powder.
- Give it a good toss, add a tblsp of water and close the kadhai or pan with a lid and allow the pumpkin to cook for 3 to 5 odd minutes.
- The pumpkin should retain its texture and not turn mushy as they further cook in the bell peppers.
- Once the pumpkin is cooked, add the rice and mix well. Let it cook for few seconds and then switch off the flame.
- Heat a pan and add the 1 tblsp oil.
- Meanwhile, stuff the bell peppers with this rice and pumpkin mixture and place them slowly on the hot pan.
- Sprinkle some salt over the peppers, Cover with a lid and allow it cook.
- I love the charred bits of peppers so I roast them accordingly on high heat for some time and then turn the knob to low for even cooking of the peppers.
- After 10 minutes, the peppers would be cooked and its time to plate it.
- I normally retain some rice and place it on the bed of the serving dish, before placing the peppers. They look stunning on a dinner table.
- Enjoy it piping hot with your choice of accompaniments or it can be enjoyed on its own too.