Are you looking for recipe inspiration? Stuffed bell pepper - veg Mexican rice special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Stuffed bell pepper - veg Mexican rice What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Stuffed bell pepper - veg Mexican rice, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Stuffed bell pepper - veg Mexican rice delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Stuffed bell pepper - veg Mexican rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed bell pepper - veg Mexican rice estimated approx. 30 minutes.

Well, this time, let's try it, and vary the Stuffed bell pepper - veg Mexican rice yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Stuffed bell pepper - veg Mexican rice using 15 ingredient type and 3 manufacturing steps. Here's how to make the dish.

#vegetarian #healthy

Ingredients and spices that need to be prepared to make Stuffed bell pepper - veg Mexican rice:

1. 3 Bell pepper
2. 2 cups Basmati rice
3. 1 onion
4. Diced bell pepper
5. 0.5 cup Corn
6. 4 tbsp Chilli sauce
7. 1 tbsp ginger garlic paste
8. leaves Oregano
9. 1 tsp Soya sauce
10. Tomato sauce
11. Salt
12. 2 tsp Chilli flakes
13. Cilantro
14. Garlic powder
15. 0.25 cup Cheese grated

Steps to make a Stuffed bell pepper - veg Mexican rice

1

For Mexican veggie rice: In a pan take olive oil + butter + garlic paste + red chilli flakes and sauté well. Now add onion+ capsicum + sweet corn and sauté for 3 minutes. Add Chilli sauce + tomato sauce + oregano leaves + soya sauce and basmati rice cooked and mix well with salt for 5 minutes. Ensure not to break the rice.

2

Cut the capsicum into two halves. Carve it by removing the seeds. Roast it on pan for 5 minutes until it becomes slightly soft. Sparkle salt on top of it

3

Now fill the Mexican rice in the bell pepper. Add cheese on top of it and some seasoning. Bake it in oven at 360 F for 12 minutes