8 months ago

MJOW Cookbook Final


STUFFED BELL PEPPERS By Sabeena F Ali inspiration Stuffed bell peppers are eaten everywhere: Spain, Mexico, Romania, and Asia. Bolivia, however, is the country where the largest diversity of peppers are consumed. This recipe is my invention and I have made it several times. It's not a family recipe, but my aunty used to make something similar to it and I added some new ingredients and made it a mix of East and West. Bell peppers are combined with corn, prep time 5-10 minutes things you need 4 Bell Peppers 1 Can (small) Corn 1/2 Cup Paneer or Ricotta Cheese 2 tsp Oregano 2-3 Green Chilis (finely chopped) 1 tsp Sugar 1/2 Cup Mozzarella Cheese 41 cook time 20 minutes serves 4 people 2 Potatoes (large, boiled) 15-20 Black Olives (pitted) 1 Tomato (chopped, deseeded) 2 Onion (medium, chopped) 1 Handfull Raisins As Needed Red Pepper 1 Tbsp Olive Oil To taste Salt

O Vegetarian O Gluten Free O Spicy O Contains Nuts directions 1 Take 4 bell peppers and remove the seeds and make them hollow. Boil the potatoes and chop them .Take onions ,tomatoes and green chili and chop them as well. 2 Take a small pan ,put olive oil in it and saute the onions (transparent) and once that's done, add finely chopped tomatoes and saute them for 2mins. 3 Now add boiled potatoes, green chili, corn, oregano, olives and saute all of them for 3 mins. Now add salt, sugar and pepper to taste. 4 Once the filling has cooled down add the paneer cheese and raisins to the mixture. 5 Take the bell peppers and fill them with the potato filling and lastly top it off with mozzarella cheese. Bake these bell peppers for 5 mins at 180 degrees C. 6 Serve them hot! notes 42

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