How to Make Delicious Stuffed Bell Peppers

Stuffed Bell Peppers.

You can cook Stuffed Bell Peppers using 32 ingredients and 6 steps. Here is how you cook that.

Ingredients of Stuffed Bell Peppers

1. It's 2 of large bell peppers.
2. Prepare of Stuffing:.
3. You need of Stuffing:.
4. Prepare 3 c of rice vermicelli.
5. Prepare 3 c of rice vermicelli.
6. You need 1 tbsp of vegetable oil.
7. It's 1 tbsp of vegetable oil.
8. Prepare 1 tsp of mustard seeds.
9. Prepare 1 tsp of mustard seeds.
10. Prepare 1 tsp of fennel seeds.
11. Prepare 1 tsp of fennel seeds.
12. Prepare 1 of pich asafetida.
13. Prepare 1 of pimch asafetida.
14. It's 2 c of curry leaves1.
15. It's 1.4 c of curry leaves.
16. You need 1 tbsp of ginger garlic paste.
17. It's 1 tbsp of ginger garlic paste.
18. It's 1 tbsp of chopped green chilies.
19. It's 1 tbsp of chopped green chilies.
20. It's 1 tsp of turmeric powder.
21. It's 1 tsp of turmeric powder.
22. Prepare 1 c of chopped onions.
23. Prepare 1 c of chopped onions.
24. It's 2 c of frozen peas and carrots.
25. Prepare 2 c of frozen peas and carrots.
26. It's 1/2 c of chopped cilantro.
27. You need 1 tsp of curry powder (homemade with spices).
28. You need to taste of Salt.
29. It's 1/2 c of chopped cilantro.
30. Prepare 1 c of shredded low fat cheese.
31. You need to taste of Salt.
32. Prepare 1 c of shredded low fat cheese (optonal).

Stuffed Bell Peppers instructions

1. Add enough boiling water just to cover vermicelli in a bowl. Cover. When the vermicelli gets soft (about 4-5 minutes) drain water. Set aside. Cut the bell pepper into two halves. Scoop out the seeds. Blanch the peppers by immersing them in boiling water (about 4 minutes), remove peepers and immerse them in ice cold water, about 5 minutes, and drain..
2. Pop mustard and cumin seeds in hot oil in a heavy skillet over medium heat, about 2 minutes. Stir in ginger paste, green chilies, turmeric and onions, continue cooking until the onions brown, about 4 minutes..
3. Pop mustard and fennel seeds in hot oil in a heavy skillet over medium heat, about 2 minutes. add asafetida and curry leaves. Stir in ginger paste, green chilies, turmeric and onions, continue cooking until the onions brown, about 4 minutes..
4. Add peas and carrots, and cook until the vegetables soften, about 5 minutes. Add the soaked vermicelli, mix them together, about 2 minutes. Add curry powder, salt to taste and mix thoroughly. Continue cooking over low heat, about 2 minutes. Stuffing is ready.
5. Add peas and carrots, and cook until the vegetables soften, about 5 minutes. Add the soaked vermicelli, mix them together, about 2 minutes. Add curry powder, salt to taste and mix thoroughly. Continue cooking over low heat, about 2 minutes. Stuffing is ready..
6. Stuff bell peppers, top them with cheese, and cook in a microwave oven until cheese melts, about 6-8 minutes. Alternatively you may place stuffed bell peppers on a greased heavy iron skillet, cover, cook over stove, with simmering heat until cheese melts-about 6-8 minutes. Topping with cheese is optional. Cool to room temperature prior to serving..