Stuffed Capsicum with Dal

Make stuffed capsicum with dal with measured ingredients and the step-by-step method below. This Indian-inspired recipe serves 2.

Approximate total time: 40 min.

Thedietco serving tip

For a balanced plate, add a generous portion of non-starchy vegetables and a suitable source of protein; adjust starchy portions to individual needs.

Portions are general suggestions. Discuss individual needs, allergies and relevant medical conditions with a qualified dietitian. Measurements: 1 cup is approximately 240 mL; ingredients are raw unless stated otherwise.

Illustrative serving; ingredients and appearance may differ. Photo: File:Vegetarian stuffed peppers from fruitsandveggiesmatter.gov.jpg by U.S. Centers for Disease Control and Prevention · Public domain. Resized and converted to WebP.

Servings

2 servings

Cuisine

Indian · Indian-inspired

Ingredients

• Large bell peppers 2
• Cooked moong dal 1 cup
• Cooked brown rice 1/2 cup
• Onion 1/2
• Tomato 1
• Cumin 1/2 tsp
• Oil 1 tsp
• Garam masala 1/4 tsp
• Salt to taste

Method

1. Slice tops off peppers, remove seeds and blanch 2 minutes.
2. Sauté onion and tomato with cumin and spices in oil.
3. Fold in dal and brown rice; fill peppers firmly but without packing tight.
4. Bake at 190°C for 20–25 minutes until peppers are tender.