STUFFED CAPSICUM ROAST
Ingredients:
1) Capsicum (green sweet peppers) small – 6 Nos. or big – 3 Nos.
2) Moog dal – Skinned green gram lentils – 100 gm.
3) Finely chopped capsicum pieces – 25 gm.
4) Carrot – 100 gm.
5) Cabbage – 100 gm.
6) Fresh or frozen green peas – 50 gm.
7) Mozzarella cheese – 200 gm.
8) Cheddar cheese – 100 gm.
9) Black pepper powder – 1 pinch
10) Medium hot green chili – 1 No.
11) Salt – 1 teaspoon
12) Gingelly oil (sesame oil) – 50 ml. or butter – 50 gm.
To Cook
Wash and soak the moog dal for 2 hours. Peel the carrot. Chop the cabbage, the carrot and the green chili to extra fine pieces. Shred the cheddar cheese and one half of the mozzarella cheese. Put a wok on the stove. Wash, drain and put in the moog dal. Add the oil or the butter and sauté for 2 minutes. Chuck in the green peas and stir for 2 minutes. Put in the chopped carrot, cabbage, capsicum and green chilies. Stir for 3 minutes. Add the salt and the pepper powder. Switch off the heat. Tip in the shredded cheese and mix well. Taste and add more salt or pepper if desired.
Gouge out the stem and the core of the capsicums without holding the bottom. Scrape out all the seeds. Stuff the capsicum fully with the stir fried mix. Cut out a round slice of mozzarella cheese and plug the hole at the top. Put the stuffed capsicums upside up in a steamer and steam for 10 minutes (You can also use the microwave oven in place of the steamer but remember to put a small air hole at the top).
Take out the capsicums and put in a preheated convection oven for about 20 minutes at 200° Celsius. Start checking after 10 minutes because the cooking time may vary depending on the size of the capsicum used. It is cooked when the mozzarella cap starts to turn golden brown.
Your gorgeous stuffed capsicum roast is ready to enjoy. Take out, cut into halves and serve hot. This is a highly pleasing wholesome health food.
Note:
If you are not having green gram lentils, you can substitute with sweet corn.
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