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Friday, October 30, 2020

Try this super-healthy and yummy stuffed bell pepper recipe by chef Amrita Raichand

If you are in the mood to try something that is equally tasty and healthy, celebrity chef Amrita Raichand's stuffed bell pepper recipe is all you need to satiate your craving

By: Lifestyle Desk | New Delhi | Updated: October 12, 2020 12:30:13 pm
stuffed bell pepperHave you tried making stuffed bell peppers yet? (Source: amritaraichand/Instagram)

Like the crunchy taste of bell peppers? How about giving your meals a healthy twist with this colourful vegetable, stuffed with quinoa?

If you are in the mood to try something that is tasty and healthy in equal measure, celebrity chef Amrita Raichand’s stuffed bell pepper recipe is all you need to satiate your craving.

“Bell peppers add a crunch, a distinct flavour and a pop of colour to every dish! They are pretty versatile; can be either grilled, cooked or stir-fried, can be eaten on their own, used as a side dish and have the capability of becoming the hero of a dish too,” Raichand wrote in an Instagram post.

Here’s the recipe:

 

View this post on Instagram

 

Bell peppers add a crunch, a distinct flavour & a pop of colour to every dish! They are pretty versatile; can be either grilled, cooked or stir-fried, can eaten on their own, used as a side dish and have the capability of becoming the hero of a dish too! Check out this absolutely delicious & super healthy recipe of Stuffed Bell Peppers and fall in love with peppers all over again! 😋 #servedbyamrita Ingredients -Bell peppers ( cut into halves through the stem keeping each half intact ) –3 -Quinoa – 1/2 cup -Stock ( veg / chicken ) – 2 cups -Garlic cloves- 3-4 -Olive oil – 1tbsp -Minced garlic – 1tsp -Chilli flakes – 1/2 tsp -Mix herbs – 1tsp -Salt & pepper – to taste -Feta cheese – about 25-50 gms -Pine nuts (or any nuts of choice) – a handful -Freshly chopped Parsley – a small bunch Method • Brush oil on the bell peppers, place them on a baking tray & roast them at 200°C for 10-12 mins (you can do this over a gas flame as well) • Boil stock along with the whole garlic cloves and some salt. Add the (thoroughly washed) quinoa to it & let it cook till you see a white ring around the grains! Strain and keep aside( don’t throw the stock.. use it to make any curry or soup) •Now add some oil to a pan and saute the minced garlic and a minute later add the chilli flakes. • Then add the quinoa, season with salt, pepper & add the dried herbs tossing it well to mix all the ingredients properly. Take it off the pan and keep aside. • Now season the roasted bell peppers and stuff them with the quinoa. Top with feta cheese & chopped parsley and serve on a bed of Arugula or any leaves/lettuce of choice. #ChefAndBeyond #BeingAmrita #Recipes #QuickRecipes #HealthyMeal #HealthyRecipes #HealthyIsNotBoring #MommyChef #ChefLife

A post shared by Chef Amrita Raichand (@amritaraichand) on Oct 7, 2020 at 3:34am PDT

Ingredients

3 – Bell peppers (cut into halves through the stem keeping each half intact)
½ cup – Quinoa
2 cups – Stock (veg/chicken)
3-4 -Garlic cloves
1 tbsp – Olive oil
1 tsp – Minced garlic
½ tsp – Chilli flakes
1tsp -Mix herbs
Salt and pepper to taste
25-50 gms – Feta cheese
Pine nuts (or any nuts of choice), a handful
Freshly chopped parsley, a small bunch

Read| Four super-healthy festive food recipes to try this year

Method

* Brush oil on the bell peppers, place them on a baking tray and roast them at 200 degrees Celsius for 10-12 minutes (you can do this over a gas flame as well).
* Boil stock along with the whole garlic cloves and some salt. Add thoroughly washed quinoa to it and cook till you see a white ring around the grains. Strain and keep aside.
* Add some oil to a pan and saute the minced garlic and a minute later, add the chilli flakes.
• Then add the quinoa, season with salt and pepper, and add the dried herbs tossing it well to mix all the ingredients properly. Take it off the pan and keep aside.
• Now season the roasted bell peppers and stuff them with the quinoa.
* Top with feta cheese and chopped parsley and serve on a bed of Arugula or any leaves/lettuce of choice.

When are you making this?

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