Stuffed Bell Peppers with Celeriac and Zucchini
🌟Main ingredient:Bell peppers
✨secondary ingredients: celeriac and zucchini
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
2
bell
peppers
1
celeriac
1
zucchini
1
onion
2
cloves
of
garlic
1
tsp
ground
cumin
1
tsp
ground
coriander
1/2
tsp
turmeric
powder
1/2
tsp
garam
masala
1/2
tsp
salt
2
tbsp
vegetable
oil
1
cup
cooked
rice
(side
dish)
Cooking steps
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set aside.
3. Peel and dice the celeriac into small cubes.
4. Cut the zucchini into small pieces.
5. Finely chop the onion and garlic cloves.
6. Heat the vegetable oil in a pan over medium heat.
7. Add the chopped onion and garlic, and sauté until translucent.
8. Add the diced celeriac and cook for 3-4 minutes, until slightly tender.
9. Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and salt. Cook for another minute.
10. Add the zucchini pieces and cook for an additional 2 minutes, until they are just tender.
11. Remove from heat and let the filling cool slightly.
12. Spoon the filling into the bell peppers, pressing down gently to fill the entire cavity.
13. Place the filled bell peppers in a baking dish and cover with aluminum foil.
14. Bake in the preheated oven for 20 minutes.
15. Remove the foil and bake uncovered for an additional 5 minutes to lightly brown the tops.
16. Serve the stuffed bell peppers with cooked rice as a side dish.
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