Spiced Sattu Chana & Veggie Stuffed Peppers with Tomato Rice
Colorful capsicums stuffed with a hearty sattu chana and potato filling, baked over aromatic tomato rice. Satisfying, nutritious, and full of flavor.
Cuisine: Indian-inspired
Cooking time: 45 minutes
Serves: 4
Ingredients
- 4 medium capsicum (bell pepper)
- 1 cup sattu chana (roasted gram flour)
- 2 medium potato
- 1 large onion
- 4 cloves garlic
- 2 medium green chilli
- 2 large tomato
- 1.5 cups rice
- 3 tablespoons cooking oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2.5 cups water
Instructions
- 1. Preheat oven to 375°F. Wash and slice tops off capsicums. Remove seeds and set aside.
- 2. Peel and dice potatoes. Boil in salted water until fork-tender (about 10 minutes). Drain and mash.
- 3. Finely chop onion, garlic, green chillies, and tomatoes. Heat 1 tbsp oil in a pan over medium heat.
- 4. Sauté onion, garlic, and green chilli for 3 minutes. Add tomatoes, cook until soft (5 min).
- 5. Stir in sattu chana, mashed potato, 0.5 tsp salt, and 0.25 tsp pepper. Mix well. Remove from heat.
- 6. Stuff capsicums with the filling. Arrange in a baking dish. Drizzle 1 tbsp oil over them.
- 7. Bake stuffed capsicums at 375°F for 18–20 minutes, until peppers are tender and slightly charred.
- 8. Meanwhile, rinse rice. In a pot, heat 1 tbsp oil. Add remaining onion and garlic, sauté 2 min.
- 9. Add remaining tomato, rice, 1 tsp salt, 0.25 tsp pepper. Stir 1 min. Add water, bring to boil.
- 10. Cover, reduce heat, and simmer 15 min or until rice is cooked. Fluff with fork.
- 11. Serve each stuffed capsicum over tomato rice. Garnish with fresh herbs if available.
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