Oven Roasted Stuffed Peppers and Onions – By Gurjyote Sethi

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Gurjyote Sethi
Gurjyote Sethi

Preparation Time: 40 minutes
Cooking Time: 40 minutes
 
Recipe Ingredients:
2 Medium Yellow capsicums
2 Medium Red capsicums
2 Medium Onions
4 tbsp honey, for glazing
Filling
10 cloves Garlic
4 tbsp Butter
8 slices Bread
1 ½ cups Boiled red Kidney Beans
¼  cup toasted Pine nuts
1 tsp Salt
1 tsp Black Pepper powder
¼ cup Grated processed Cheddar cheese
1 tsp Mixed dried herbs
4 tsp vegetable oil
3 tbsp Tomato puree

Recipe Method:
Roasted Stuffed Peppers and OnionsCut off the tops of the capsicums and remove the insides. Peel the onions and leave them whole. Place the onions with bay leaves in a pan of boiling water which covers the onions completely. Reduce the heat and simmer for 10-12 minutes. Drain and set aside to cool. Reserve half a cup of water. Cut a small piece of the bottom and top of each onion so that it can stand upright. Using a sharp knife and a spoon, scoop out all but 3-4 outer layers of the onions. Chop the scooped out portions and set aside. For the filling, peel and crush the garlic and mix well with the butter. Spread the garlic butter on the bread slices and toast in an oven till crisp. Cool and cut the bread into small squares or croutons.
Mix together the boiled red kidney beans and pine nuts, croutons, salt and grated cheese in a bowl. Add half the mixed herbs. Heat the oil in a pan and add the chopped onions and sauté for 3-4 minutes. Add the remaining herbs, tomato puree and salt and cook for 2 minutes. Add the reserved water and cook on low flame for 8-10 minutes. Remove from heat,allow cooling and pureeing in a blender. Transfer into a bowl, add the bean mixture and mix well. Preheat the oven to 180Degree centigrade. Fill the capsicum and the onions with the bean mixture, garnish with grated cheese to melt on top. Place the vegetables on a greased baking tray and bake in the preheated oven for 15 minutes. Brush with the honey and serve hot.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com