Stuffed Bell Peppers

Ingredients

Red/yellow bell pepper halved

1 cup brown rice

1 small onion finely chopped

2 cloves garlic minced

1/4 cup broccoli florets chopped and steamed

1/4 cup avarekkai beans steamed

2 tbsp tomato puree

1 tsp thyme

1 tsp red chilli flakes

2 tbsp seed cheese

Directions

• Preheat the oven to 175 deg C.
• Cut the tops of the bell peppers if they are small or medium size. Halve them if they are big.
• Deseed completely. Keep aside.
• In a pan, saute the onions first.
• Then add the garlic.
• Next add the tomato puree and cook until the raw smell goes away.
• Add the broccoli and beans and mix well.
• Add the seasoning and mix in the rice.
• Scoop this mixture into the capsicum shells and top with the seed cheese.