Sri Lankan Stuffed Bell Peppers

Ingredients

In this Sri Lankan adaptation of the Romanian dish Ardei copți, we incorporate traditional Sri Lankan spices and flavors to create a unique fusion. The original recipe typically uses a simple filling of rice and ground meat, while our Sri Lankan version features a more complex blend of spices, vegetables, and protein. The use of curry powder, turmeric, and chili flakes adds a distinct Sri Lankan flair to the dish, elevating it to a whole new level of flavor. We alse have the original recipe for Ardei copți, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 cup (150g) diced vegetables (carrots, peas, corn) 1 cup (150g) diced vegetables (carrots, peas, corn)
• 1 cup (150g) cooked protein (chicken, tofu, or paneer for vegetarian option) 1 cup (150g) cooked protein (chicken, tofu, or paneer for vegetarian option)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat.
4. 4.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
5. 5.
   Add the diced vegetables and cooked protein to the skillet and cook for a few minutes until they are slightly tender.
6. 6.
   Stir in the cooked rice, curry powder, turmeric powder, chili flakes, and salt. Mix well to combine all the ingredients.
7. 7.
   Stuff the bell peppers with the filling mixture and place them in a baking dish.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and slightly charred.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. The roasting process will enhance their natural sweetness.
• Curry powder — Use a good quality Sri Lankan curry powder for an authentic flavor. Adjust the amount according to your spice preference.
• Turmeric powder — Turmeric not only adds a beautiful golden color but also offers numerous health benefits. Be careful as it can stain surfaces easily.
• Chili flakes — Adjust the amount of chili flakes based on your desired level of spiciness.
• Cooked protein — Feel free to use your preferred protein option, such as chicken, tofu, or paneer. Ensure it is cooked and seasoned before adding it to the filling mixture.

Tips & Tricks

• For a creamier filling, you can add a dollop of coconut milk or yogurt to the mixture.
• If you prefer a milder flavor, reduce the amount of curry powder and chili flakes.
• Serve the stuffed bell peppers with a side of Sri Lankan coconut sambal for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together and become even more delicious.
• Experiment with different types of bell peppers for a colorful presentation.

Serving advice

Serve the Sri Lankan Stuffed Bell Peppers as a main course accompanied by steamed rice or Sri Lankan roti. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the stuffed bell peppers on a platter, ensuring they are upright and intact. Drizzle a little extra sauce from the baking dish over the peppers for an appetizing presentation. Sprinkle some toasted sesame seeds on top for added texture and visual appeal.