Kidney Beans Stuffed Bell Peppers

Ingredients

For the rice:

Rice……………….……….…½ cup
Water……………….………..2 cup
Oil…….……………………….1 table spoon
Salt to taste

For the kidney beans:

Kidney beans………….…..½ cup (soaked in 2 cup of water for 5 hrs.)
Onion………………………...1 (small, cut in juliennes)
Tomato……………..…......2 (large, roughly chopped in ½ inch chunks)
Garlic……………..............2 cloves (large, chopped)
Chilli powder…………......½ tea spoon
Garam masala powder…½ tea spoon
Water……………….………..1 cup
Oil to cook
Salt to taste

For the stuffed bell peppers:

Bell peppers…….………...2 (cut vertically into halves)
Salt to taste

Method

For the rice:

• Boil 2 cups of water in a pan along with some salt. Meanwhile place washed rice in a bowl and drizzle 1 table spoon of oil on then and mix. Make sure all the rice grains are coated with oil so that they don’t stick to each other while boiling.
• Add the rice to boiling water and cook until rice is soft. (Do not overcook the rice; the grains should still be firm). Drain the rice and keep aside.

For the kidney beans:

• Add 1 cup of water to the soaked kidney beans and boil them until soft, drain and keep aside.
• Heat some oil in a pan and sauté the garlic for ½ min.
• Add the kidney beans, chilli powder and garam masala, cook for 3 min.
• Now add the tomatoes, cook for 1 min.
• Then add the onion and salt mix well and cook for another 2 min.  Turn off the gas and keep aside.

For the stuffed bell peppers:

• Sprinkle some salt on the cut bell peppers.
• Now using table spoon stuff the bell pepper with 1-1 ½ tablespoon of rice followed by the kidney bean filling just created.
• Place the bell peppers on a non-stick tray.
• Pre-heat the oven on grill mode at 230°C. Place the tray in the oven and grill for 5 min (Make sure they are not over cooked or else they can become too soft and soggy).

Serve hot.