Maltese-Style Stuffed Bell Peppers with Spiced Rice

Ingredients

In the original Maltese dish, the bell peppers are typically stuffed with a mixture of ground meat, rice, and herbs. However, in this adapted recipe, we have replaced the meat with spiced rice to cater to the vegetarian preferences commonly found in North Indian cuisine. Additionally, we have incorporated traditional North Indian spices and cooking techniques to infuse the dish with the flavors of the target cuisine. We alse have the original recipe for Pixxispad mixwi, so you can check it out.

• 4 large bell peppers 4 large bell peppers
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large pot, bring water to a boil and cook the basmati rice until it is 70% cooked. Drain and set aside.
4. 4.
   Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
5. 5.
   Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
6. 6.
   Stir in the ground coriander, turmeric powder, red chili powder, and salt. Cook for another minute.
7. 7.
   Add the partially cooked basmati rice to the pan and mix well with the spices. Cook for a few minutes until the rice is fully cooked.
8. 8.
   Stuff the bell peppers with the spiced rice mixture and place them in a baking dish.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender and slightly charred.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Cumin seeds — Dry roast the cumin seeds in a pan for a few minutes before using to enhance their aroma and flavor.
• Bell peppers — Choose bell peppers that are firm and have a vibrant color for the best results.
• Turmeric powder — Be careful while handling turmeric powder as it can stain surfaces and clothing easily.
• Fresh cilantro — Chop the cilantro just before garnishing to retain its freshness and vibrant green color.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• You can add a handful of peas or diced carrots to the spiced rice mixture for added texture and flavor.
• Serve the stuffed bell peppers with a side of cooling yogurt or raita to balance the spices.
• Experiment with different colored bell peppers to make the dish visually appealing.
• Leftover stuffed bell peppers can be refrigerated and enjoyed the next day as a delicious cold salad.

Serving advice

Serve the spiced rice-stuffed bell peppers as a main course accompanied by a fresh salad or naan bread.

Presentation advice

Arrange the stuffed bell peppers on a platter, garnish with fresh cilantro, and drizzle with a little olive oil for an elegant presentation.