My first dish from Sri's Kitchen - Spicy Bean Stuffed Peppers

It so happened that this recipe stuck my mind when I was wondering what to do with the whole packet of peppers (10-12nos) which I bought this week end from Produce Junction (our veges store in Philly). Thanks to my hubby who also suggested the same and gave me a go-ahead to start my experiment.

So I decided to try out this dish but with some desi touch. Anyhow the dish came out very well finally so thought will start my blog with this.

Ingredigents

2 peppers- any kind you’d like

1/2 medium sized onion, diced

1' ginger, minced

1 tbsp tomato puree

1 tsp Garlic/Ginger Paste

1 tbsp vegetable oil

1, 15 oz can black beans, drained and rinsed

1/4 cup water

1 tsp cumin

1 tsp chili powder

1 tsp coriander powder

1/2 tsp garam masala 

1/2 cup of cooked Rice

Cheese shredded

Start Cooking:

1. Preheat oven to 400°F. Cut a slit through the top of each of your peppers and remove the seeds.
2. Heat oil in a small saucepan set over medium heat and add some cumin and let it pop out. Add your onion and saute for 3 minutes, until beginning to soften and turn translucent.
3. Add garlic/ginger paste and the minced ginger and stir constantly for 30 seconds, until fragrant.
4. Add the tomato puree and let it mix thoroughly until oil leaves the mixture
5. Stir in your black beans along with the water.
6. Add your spices mentioned above. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes, or till cooked well and becomes a thick curry with less water.
7. Divide the cooked rice and bean mixture evenly among the two peppers after adding some cooked rice first and finally top up with cheese.
8. Bake for 30 minutes, until the cheese is melted and bubbling.
9. Serve with garlic bread or some sour cream